Ingredients
The following ingredients have 4 Servings
- 1¼ cups plain flour
- ½ cup icing sugar
- ¼ cup cocoa
- 180g butter, melted and cooled
- 200g Homebrand Spearmint Leaves, chopped
- ½ cup boiling water
- 1 cup icing sugar, sifted
- ⅓ cup cream
- 100g dark chocolate
- 50g butter, extra
- 1 tbs cream, extra
Instruction
- Preheat oven to 180°C. Line a 20 cm square cake tin with baking paper. Sift flour, sugar and cocoa into a bowl. Add butter and stir until well combined. Transfer to tin and press firmly over base. Bake for 15 minutes. Cool in tin.
- Combine spearmint and water in a saucepan. Stir over medium heat until completely dissolved. Add icing sugar and cream. Stir until combined. Pour mixture over base, smooth top and transfer to fridge to chill until set.
- Melt chocolate, butter and cream together in a saucepan over low heat until smooth. Spread over mint filling. Chill for 10 minutes until set. Cut into squares.
