1 cup GF rice bubbles
1 Tbsp GF cocoa
160g BAKELS GLUTEN FREE FLOUR
1 tsp BAKELS GLUTEN FREE HEALTH BAKING POWDER
Mix dry ingredients and add melted butter.
Press into sponge roll tin and bake for 30 minutes at l80°C. Ice while hot with peppermint icing and when cold ice with chocolate icing.
Cut into squares.