Retro choco­late pep­per­mint bars

The Simple Things - - CAKE IN THE HOUSE -

This flavour re­minds me of when my sis­ter and I used to do bak­ing when we were lit­tle and were ob­sessed with the choco­late-pep­per­mint com­bi­na­tion. They’re a mint-choc ver­sion of mil­lion­aire’s short­bread.

Makes about 24 bars

for the short­bread base 300g plain flour 100g sugar 200g soft but­ter, in cubes For the pep­per­mint fill­ing: 100g but­ter, soft­ened 400g ic­ing sugar 2tbsp milk 2tsp pep­per­mint essence for the choco­late top­ping 200g dark choco­late (or 150g milk choco­late and 50g dark) 10g but­ter You will need: Swiss roll tin 20x30cm or 33x23cm

1 Pre­heat oven to 180C/Fan 160C/350F). First, make the short­bread base. Place the flour and sugar in a bowl and rub in the cubed but­ter. Bring the mix­ture to­gether with your hands – or use a hand-held elec­tric beater or food pro­ces­sor, if you like – even if it is a lit­tle crumbly. Press evenly into the Swiss roll tin and bake for 20–25 mins un­til golden all over. Take out of the oven and leave to cool com­pletely.

2 While it’s cool­ing, make the pep­per­mint but­ter fill­ing. Cream the but­ter well, then add the ic­ing sugar, milk and pep­per­mint essence, us­ing a hand-held elec­tric beater or food pro­ces­sor.

3 When the short­bread base has cooled com­pletely, spread the pep­per­mint but­ter fill­ing over it, us­ing a palette knife reg­u­larly dipped in boil­ing wa­ter to help you. Place the tin in the fridge to chill for 30 mins.

4 Mean­while, put the choco­late and but­ter in a bowl set over a saucepan of sim­mer­ing wa­ter. Once the wa­ter boils, take off the heat and set aside un­til the choco­late has melted, then leave to cool a lit­tle.

5 When the pep­per­mint but­ter fill­ing has cooled and set, take it out of the fridge and spread the cooled choco­late over the top. Al­low to set, then cut into bars.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.