Peppermint slice

For the shortbread:

250g plain flour

75g icing sugar

175g sunflower spread

Pre-heat the oven to 180'C and lightly grease a 10 inch square foil tray

Mix the flour and icing sugar; rub in  the sunflower spread until the mixture resembles fine breadcrumbs; pour the mixture into the foil tray and press it down; bake for 20 min or until it's light brown. 

Allow to cool before adding the peppermint cream layer.

For the peppermint cream: 

6 oz icing sugar

6 tsp of liquid ( peppermint oil and water, I used 3 tsp of each, it depends how strong the peppermint is and how you like it) 

Mix the icing sugar, peppermint oil and water to form a thick past, spread over the shortbread and leave to set. 

The topping: 

Melt 150g of dark cooking chocolate in a bowl over a pan of hot water, once melted pour over the cold caramel and leave to set. Cut into 1 inch squares.