This is an old fashioned favourite of mine from Donna Hay. So simple, yet bound to impress any high tea guest.

What you need:

• 2/3 cup self-raising flour
• 1/4 cup cocoa
• 1/2 cup desiccated coconut
• 1/4 cup sugar
• 140g butter, melted
• 1 egg, lightly beaten

peppermint filing

• 3 1/2 cups icing sugar
• 2 1/2 tbsp boiling water
• 1/2 tsp peppermint essence

chocolate topping

• 200g dark chocolate
• 1 tbsp vegetable oil

What you do:

1. Preheat oven to 180 degrees celsius. Place the flour, cocoa, coconut, sugar, butter and egg in a bowl and mix well to combine. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 12-15 minutes or until soft to the touch and cooked through. Set aside to cool completely.
2. To make the peppermint filling, place the icing sugar, water and mint essence in a bowl and stir to combine. Working quickly spread over the cooled base and refrigerate for 1hr or until firm.
3. To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Pour the chocolate over the filling and swirl the tin to coat. Refrigerate for 30 minutes or until firm. Cut into squares and keep refrigerated until ready to serve.

The images above are simply for inspiration sourced from pinterest.