If you like after eight mints, you will love these chocolate mint squares, cut into little bite size squares, one will not be enough!

Ingredients:

• 100g (3½oz) self raising flour
• 25g (1oz) cocoa powder
• Pinch of salt
• 75g (3oz) caster sugar
• 25g (1oz) unsalted butter, diced
• 1 egg, beaten
• 6 tbsp water

For the mint filling:

• 300g (10oz) icing sugar
• 1 tsp mint essence
• 3 tsp milk
• 6-8 tsp water

For the chocolate topping:

• 125g (4oz) dark chocolate
• 50 (2oz) unsalted butter

Method:

1. Preheat the oven to 180ºc/Gas 4.  Line an 18cm x 28cm (7in x 11in) rectangular cake tin with baking paper. 
2. Sift the flour, cocoa, salt and caster sugar into a large mixing bowl.  Add the diced butter and rub in until it reaches a crumbly consistency.
3. Add the egg to the mixture with 6 tbsp of water and combine together.
4. Spoon the mixture into the tin and smooth the surface with a spatula.  Bake for 15-20mins, until the cake is firm to the touch.  Leave to cool.
5. When the cake has cooled, make the mint filling.  Mix the icing sugar with the mint essence, milk and water to form the consistency of thick cream.  Add a little more water if needed. Spread over the cake and leave to set.
6. When the icing has set, break the chocolate into pieces and melt with the butter in a heatproof bowl over a pan of simmering water.  Stir gently until smooth and leave to cool slightly, then pour over the top of the icing and smooth out (or you can make patters with a fork).  Leave to set before cutting into bite size chunks.

•