This is a recipe from a Women’s magazine that I have had for a long, long time – so long that it is on a page from a Recipe Notebook where I wrote them all. The pages are yellowed.
My sons when they were young and even now like me to make for either their Birthday, Easter or for Christmas. They are like after-dinner mints but in a biscuit form.
This is also a messy recipe to make. Well, at least it is for me! I get biscuit crumbs, cocoa powder and icing sugar everywhere. Read on. There’s a benefit in being a messy cook.
* 250 gr plain sweet biscuits (‘Nice’ biscuits are perfect)
* 1 cup coconut
* 2 tablespoons cocoa
* ½ cup condensed milk
* 125 gr margarine (or butter)
The Filling: (You may need a bit more depending on the size of your rectangular tin)
* 1½ cups sifted icing sugar
* 30 gr margarine (or butter)
* 1 tablespoons peppermint essence
* 1 tablespoon evaporated milk
* 90 gr cooking chocolate (maybe a bit more)
* 30 gr copha
Step 1: – The Base
I use a very well-worn 7 in x 11in (19 cm x 28 cm) swiss roll tin to make this.
Add the coconut and cocoa. Mix well. (I sneak in a tablespoon or two of wheat germ for health reasons & I like wheat germ. This is optional.)
Melt the margarine (or butter).
Add the butter and condensed milk to the dry ingredients. (Save the rest of the condensed milk for your husband, any male in the family or you – your choice). Mix well. Do not add more condensed milk or it will be too runny and the base will not be solid.
Grease your swiss roll tin & gently press the mixture into it. Put it into the fridge to set while you make the filling.
Wash & dry up your utensils. Then clean up (Oh! That’s only messy me.) Get everything ready for step 2.
Step 2: – The Filling:
Melt the butter.
Add the melted butter, evaporated milk & peppermint essence to the sifted icing sugar.
I add about ¼ cup more of icing sugar for my size tin. Then I add a bit more evaporated milk so the mixture is spreadable (not too runny & not too thick). You can add a dash more of peppermint essence. Be careful. Peppermint can overwhelm the taste.
By this time the base should be set without being rock hard. Spread this thin layer of peppermint icing filling on top of the base. Put the tray back in the fridge again. At this stage, the tray can be left as long as you like before you add the melted chocolate.
Step 3: – The Topping:
Cut the cooking chocolate & copha into small chunks. Put them into a small saucepan & melt it all over a low heat. Keep an eye on it & stir it because the chocolate will melt faster than the copha.
Take it off the hotplate when all is melted and smooth. If it is very hot, let it cool a bit before pouring over the base.
The base & filling must be firm before you pour the melted chocolate over the top. Pick up the tin & move it around to make sure that the melted chocolate reaches all the corners.
Put it back in the fridge so that the chocolate can set hard.
Sit down and have a cup of tea or coffee before you clean up. You have done well.
Step 4: – The Cutting:
When you are ready, take the tin out of the fridge.
Put some very hot water in a small glass, measuring jug or whatever. This is so you can keep dipping your knife or cake knife into it so that you can cut cleanly through the chocolate topping.
It is up to you how large or small you make the wedges. This is a filling slice. As I cut them, I store them in the fridge as they will melt. I store them in a plastic container lined with alfoil. A plate works just as well with alfoil under the slices.
PS – When the kids were younger, I had to divide the slices equally into 4 so that everyone got their fair share.
PPS – When I made it this time, I forgot the coconut (thought I know it from memory). They were a bit sweetly overpowering. They need the coconut. If I don’t tell anyone, they won’t know the difference.
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