Ingredients

How to make it

  • GREASE A 20X30CM LAMINGTON PAN
  • PROCESS THE BISCUITS UNTIL FINE. COMBINE THE BISCUIT CRUMBS AND BUTTER IN MEDIUM BOWL. PRESS THE MIXTURE EVENLY INTO THE PREPARED PAN. COVER AND REFRIGERATE FOR ABOUT 30 MINS OR UNTIL MIXTURE IS FIRM.
  • SIFT THE ICING SUGAR INTO A MEDIUM BOWL; STIR IN THE ESSENCE, OIL AND ENOUGH OF THE MILK TO MAKE A FIRM, SPREADABLE PASTE. SPREAD THE PASTE EVENLY OVER THE BASE. STAND UNTIL SET.
  • SPREAD COMBINED MELTED CHOCOLATE AND EXTRA OIL OVER THE PEPPERMINT LAYER. REFRIGERATE UNTIL FIRM. CUT INTO ABOUT 24 PIECES WITH A LARGE HOT KNIFE.

People Who Like This Dish 3
Reviews & Comments 4

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  • Teebonemendez 2 years ago
    Belinda I make this all the time, people just love it. Thanks again for sharing.
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  • Teebonemendez 3 years ago
    This recipe is awesome. They turned out a treat!
    Here in Canada they don't really have 'slices' like in Australia.
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  • Teebonemendez 3 years ago
    I can't wait to make this on the weekend. I knew you had to be an Aussie when I read 'Lamington' pan :P
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  • mcboo 6 years ago
    What are ripple biscuits???? Can you use extract in place of essence?
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