1. Preheat oven to 200°C or 180°C fan-forced. Grease a 22cm springform cake tin. 2. Beat butter and sugars together until pale and fluffy. Stir in milk, flour, cocoa powder and salt. 3. Lightly grease hands and press mixture into base of prepared tin. Bake in preheated oven 12 minutes or until firm to touch. Remove from oven and cool in tin. 4. Make the peppermint centre: using a wooden spoon beat the icing sugar with the water and butter until desired consistency is reached. Add peppermint essence to taste. Spread over cooled biscuit base and refrigerate until set. 5. Meanwhile melt chocolate and stir in vegetable oil; spread thinly over peppermint layer using a palette knife. Refrigerate until set. Cut into thin wedges or squares to serve. ---------------------------------------------------------------------------
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