A light, delicious, and indulgent old-fashioned favourite! If you love the choc-mint combo, you're going to love this! You can totally add more peppermint essence if you prefer a stronger flavour!    

BASE
115g butter
½ cup sugar
1 egg
1 ½ cup self-raising flour
1 tbsp cocoa

FILLING
230g butter
1 cup icing sugar
2 tsp gelatine
6 tbsp boiling water
1 tsp peppermint essence

ICING
2 cups icing sugar
½ cup cocoa
50g butter, softened
Water as needed

Method
1. Preheat oven 180°. Grease and line a 20cm x 30cm slice tin. Set aside.

2.Cream butter and sugar together until light and fluffy. Add egg and beat well. Sift in the dry ingredients and mix to combine. Spread into slice tin.

3.Bake in preheated oven for 15-20 minutes. Cool completely before adding the filling.

4.To make the filling, cream butter, and icing sugar until smooth and creamy. Dissolve gelatine in boiling water and add to the butter and icing sugar mixture. Beat well until thick and creamy, then add peppermint essence and mix well. Spread over cooled base. Refrigerate until completely set before icing.

5. To make icing, sift icing sugar and cocoa into a bowl. Add butter and enough water to mix to a smooth, spreadable consistency. Spread over set topping. Once set, cut into slices of desired size.