Recipe - Chocolate Peppermint Slice

2/3 cup Self raising flour
One fourth teaspoon Bicarbonate of soda
1/3 cup Castor sugar
30 g Butter
1/3 cup Water
1 Egg
PEPPERMINT FILLING
2 One fourth cup Icing sugar
1 tablespoon Oil
2 tablespoon Milk approx
Peppermint essence
CHOCOLATE TOPPING
125 g Dark chocolate chopped
90 g Unsalted butter

Grease a 25x30cm Swiss roll pan, line base with paper,grease paper.
Sift flour, cocoa and soda into small bowl of electric mixer, add
sugar, butter and water; beat on medium speed for two minutes. Add
egg, beat until combined. Spread mixture into prepared pan. Bake in
moderate oven for about 20 minutes; cool in pan.

Spread base with filling, refrigerate until set, spread with topping,
refrigerate until set before cutting.

Peppermint filling: Combine sifted icing sugar and oil in snall heat
proof bowl, stir in enough milk to make a stiff paste; flavour with
essence. Stir over hot water until spreadable.

Chocolate topping: Melt chocolate and butter over hot water.

Some other chocolate toppings to experiment with:

Rich Chocolate Glace Icing 90 g dark chocolate, chopped 1 tsp
Vegetale oil One fourth cup (60ml) water 2 cups (320g) icing sugar mixture
approx

Combine chocolate, oil and water in a medium saucepan, stir over a
low heat until chocolate is melted. Gradually beat in enough sifted
icing sugar to give a smooth spreading cosistency.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip