Step 1

Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Step 2

Sift flour, cocoa and 1/2 cup icing sugar into a large bowl. Add butter. Stir to combine. Press into prepared pan. Bake for 15 minutes. Cool completely in pan.

Step 3

Place milk, 80g copha and remaining 2 1/2 cup icing sugar in a small saucepan over low heat. Cook, stirring, for 4 minutes or until melted and smooth. Stir in peppermint essence and tint green with colouring. Working quickly, pour over base in pan and spread evenly. Refrigerate for 1 hour or until set.

Step 4

Place chocolate and remaining 80g copha in a small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Cool for 10 minutes. Pour evenly over mint layer. Refrigerate for 3 hours or until set.

Step 5

Stand at room temperature for 5 minutes before cutting. Serve.