Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chocolate Peppermint Slice (recipe courtesy Australian Women’s Weekly)

Ingredients
250 gram chocolate ripple biscuits
150 gram unsalted butter, melted
2 1/4 cup (360g) pure icing sugar
3/4 teaspoon peppermint essence
1 tablespoon vegetable oil
2 tablespoon milk, approximately
200 gram dark eating chocolate, melted
2 teaspoon vegetable oil, extra

Method
1. Grease a 20cm x 30cm lamington pan.
2. Process the biscuits until fine. Combine the biscuit crumbs and butter in a
medium bowl. Press the mixture evenly into the prepared pan. Cover and refrigerate
30 minutes or until the mixture is firm.
3. Sift the icing sugar into a medium bowl. Stir in the essence, oil and enough of the
milk to make a firm, spreadable paste. Spread the paste evenly over the base.
Stand until set.
4. Spread combined melted chocolate and extra oil evenly over peppermint layer.
Refrigerate until firm. Cut into slices with a large, hot knife.

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