I feel a little hyocritical for posting these, considering we hardly eat any sugar these days. However, they were such a big part of my childhood, and so perfect for the school cake stall, that I think they need to be shared.
If you are short on time, you can make the base one day, then add the filling the next. Just leave enough time for the chocolate to set before cutting and serving.
Base
100g Butter
1/4c. Sugar
1/2tsp baking powder
2/3c. plain flour
3/4c. oats or dessicated coconut
1 tbsp cocoa
Filling
2c. icing sugar
few drops peppermint oil, or 1tsp peppermint essence
optional green colouring
Topping
200g chocolate of your choice. Here's where you can get creative if you have time, by swirling different chocolates together to make a marbled pattern.
Cream the butter and sugar together. Add the dry ingredients, and mix well. Press into a greased swiss-roll/jelly-roll pan, and bake at 180dec. C for 20-30 minutes. Cool in the tin.
Filling and topping Mix icing sugar, peppermint and green colouring together, along with enough hot water to make a thick icing. Pour onto base and leave to set. Once set, Melt the chocolate and pour over, using a fork to pattern the top if you wish. Chill until set. As the chocolate is harder than the icing underneath, it is useful to allow it to come to room temperature before slicing, to help prevent the chocolate from snapping.
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