薄荷巧克力方片 (CHOCOLATE PEPPERMINT SQUARES)
Ingredients :-
150g unsalted butter, melted
360g icing sugar
¾ teaspoon peppermint essence
1 tablespoon vegetable oil
2-2½ teaspoons fresh milk
200g dark chocolate, melted
2 teaspoons vegetable oil, extra
1. Grease a 20 x 30cm lamington pan.
2. Using a food processor or a blender, process the biscuits until fine. For the base, combine the biscuits crumbs and butter in a bowl. Press the mixture evenly into the prepared pan. Cover and refrigerate for about 30 mins or until the mixture is firm.
3. Sift the icing sugar into a bowl, then stir in the essence, oil and enough of the milk to make a firm, spread able paste. Spread the paste evenly over the base. Leave in the fridge until set.
4. Spread combined melted chocolate and extra oil evenly over peppermint layer. Refrigerate until firm. Cut into about 24 squares with a knife that has been dipped in hot water and wiped dry.
TIP : If the chocolate topping is too firm to cut, stand mixture at room temperature for about 10 mins before cutting.
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