250g butter or margarine, softened ¾ cup icing sugar ¾ cup chopped pecans¾ cup dessicated coconut 2 tablespoon mazeina 2 tablespoon cocoa powder Flour to make a soft dough
Beat butter/margarine and icing sugar untill creamy. Add nuts, coconut, cocoa and mazeina. Beat well. Sift in flour to make a soft dough. Nozzle onto a greased tray and bake @180deg for 10-12 minutes or until done. Drizzle chocolate thickly and sprinkle grated peppermint crisp. Alternatively pat into a greased pan and bake. Spread melted mint crisp chocolate while still hot and cut into squares.
INFO & TIPS
If using a nozzle make dough nice & soft for easy nozzling.