1and1/4 cup plain flour
1/2 cup icing sugar
1/4 cup cocoa…
180g butter, melted and cooled
200g homebrand spearmint leaves, chopped
1/2 cup boiling water
1 cup icing sugar, sifted
1/3 cup cream
100g dark chocolate
50g butter, extra
1tbs cream, extra
1 Preheat oven to 180 degrees c. Line 20c 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.
2 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.
3 Melt chocolate, butter and cream together in a saucepan over low heat until smooth. Spread over mint filling. Chill for ten minutes until set. Cut into squres.
4 Best enjoyed sitting down after dinner with a drink of your choosing and tuning in to 99.7 2 SSR FM The Sounds of the Sutherland Shire every Wednesday evening at 6 PM and listening to After Dinner Mint with Wes.