125g (4oz) Butter
125g (4oz) sugar
1 egg
1 tsp vanilla
225g (8oz) flour
1 tsp baking powder
1 tbsp cocoa
jam
Beat butter and sugar, add egg, vanilla then sifted dry ingreds. Roll half onto tray. Spread on jam. Put remaining mix on top.
Bake 180C 25 minutes.
Peppermint icing – mix softened 30 g butter, 3 drops peppermint extract (to taste), 2drops green food coloring, 1 1/2 cups icing sugar with boiling water or hot milk
Ice with a thin layer. Allow this to dry.
Once the peppermint icing is dry then ice with chocolate icing.
Cut into squares.