Ingredients

• 1 1/2 cups flour
• 1/4 cup cocoa powder
• 1 1/2 cups brown sugar
• 1 cup desiccated coconut
• 3 cups cornflakes or crushed weetbix
• 250 grams butter, melted
• 1 tsp vanilla essence
• extra desiccated coconut for garnish

Peppermint Icing

• 1 1/2 cups icing sugar, sifted
• 1 tblsp melted butter
• hot water
• Peppermint essence to taste

Chocolate Icing

• 1 1/2 cups icing sugar, sifted
• 2 tblsp cocoa powder
• 1 tblsp butter, melted
• hot water

Method

1. Sift the flour and cocoa powder into a bowl. Stir in the brown sugar, coconut, cornflakes or weetbix, and make a well in the centre.
2. Stir the melted butter and vanilla essence into the dry ingredients and mix well.
3. Press the mixture into a greased and lined 33cm x 23cm slice tin.
4. Bake at 180°C for 25 minutes.
5. Cool 10 minutes before covering with peppermint icing and set aside in the refrigerator for 30 minutes to allow the icing to firm.
6. Carefully spread with chocolate icing and sprinkle with coconut to decorate.
7. Cut into squares and keep in an airtight container.
8. Peppermint Icing Sift icing sugar into a bowl. Stir in the melted butter and sufficient hot water to make a thick icing. Flavour with peppermint essence.
9. Chocolate Icing Sift icing sugar and cocoa powder into a bowl. Stir in the melted butter and sufficient hot water to make a thick icing.