| Ingredient | Method |
| 200g butter 130g caster sugar 3 A eggs 180g Low Protein flour, sifted 1.5 tsp baking powder, sifted 0.5 tsp baking soda 45ml milk 1 tsp vanilla extract 1.5 tbsp cocoa powder+2 tbsp hot water 1 tsp peppermint extracts+ few drops food green coloring | 1. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. 2. Add one egg and beat well. 3. Add the flour, baking soda and baking powder (sifted together) , vanilla extract and beat well to combine, fold milk alternately and combine well. 4. Divide batter into two portions, one portion mix with cocoa mixture and another one mix with peppermint extract. 5. Spoon 2-3 tbsp of cocoa batter into center of 6" moulds followed by peppermint batter, continues alternately until all batter is finished. Tap the tin to remove any air bubbles. 6. Bake at preheated oven at 180c for 45-50 mins or until a skewer insert and come out clean. |
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