Choc Mint Squares

Bendigo Weekly | Bendigo Weekly | 23-Mar-2012


If you get a craving for chocolate over Easter, here’s a recipe you can enjoy without the guilt.

MAKES: 15 slices
2 egg whites
½ cup sugar
¾ tsp bicarb soda
½ cup apple sauce
½ cup skim milk
1¼ tsps peppermint essence
75g dark cooking chocolate grated
1½ cups self-raising flour
1/3 cup cocoa
cooking spray
½ cup icing sugar sifted
1 tsp light margarine
6 drops peppermint essence
about 1 tsp skim milk
Preheat oven 180ºC fan forced.
Beat egg whites and sugar together in a medium size mixing bowl for 1 minute using an electric beater.
Stir bicarb soda into apple sauce (it will froth), then add to bowl.
Add milk, essence and chocolate, combine well.
Sift flour and cocoa in one go, gently fold ingredients together. Do not beat, as this will make the mixture tough.
Once flour is combined, pour into a slab tin that has been coated with cooking spray.
Bake 20-25 mins or until mixture springs back when lightly pressed in centre. Once cooled, cut into 15 slices, then make icing.
Icing: In a small mixing bowl combine all ingredients. Pour into small icing bag then pipe squiggles over top of each square.
Suitable to be frozen.


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