Peppermint Chocolate Squares

1 large egg 1/3 cup oil 1/2 cup sugar 3 Tablespoons cocoa powder 1 teaspoon peppermint essence 1 1/2 cups coconut 2 cups selfraising flour 100 g soft butter Peppermint crisp or aero chocolate to complete Preheat oven at 180 C. Lightly grease square baking tin. In large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy. Add the egg. Mix well. Add the coco powder and peppermint essence, stir to combine. Add the selfraising flour and coconut and mix by hand to make fairly stiff dough. Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with fork for rustic effect. Bake in preheated oven at 180 C for approximately 15 min. Grate the chocolate over the cake immediately upon removal from the oven. Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on wire cooling rack before storing in an airtight container. Allow to the biscuits to cool on wire rack. Melt the chocolate over double boiler.

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