Chocolate Peppermint Slice (Gluten Free)

30m
Prep Time

2h
Cook Time

2h 30m
Ready In

Recipe: #22391

January 06, 2016

Categories: Desserts, Cookies, Australian, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Mothers Day, New Years, Oven Bake, Gluten-Free Vegetarian, Bars, Kid's Lunches, Chocolate, Gifts, more

recipe by:
Tisme

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Tisme

"Found this recipe on the C.S.R. sugar site. Great recipe for those who are gluten intolerant, and really you can't even tell the difference. You can replace the peppermint essence with orange essence for those who don't like peppermint, as half this family does not like peppermint, I found both work equally as well in flavour."

Original is 12 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Preheat oven to 180ºC conventional (160ºC fan forced). Grease and line the base of a 28cm x 18cm slice pan, or similar sized tray.

FOR THE BASE

Step 2

Sift the flour, baking powder and cocoa into a bowl and add almond meal, coconut, raw caster sugar, butter and egg. Mix until combined. Press into prepared pan and bake for 20 mins.

FOR THE FILLING

Step 3

Combine the icing sugar, boiling water and peppermint essence. Stir until well combined and pour immediately over base. Refrigerate for 1 hr or until set.

FOR THE TOPPING

Step 4

Combine the chocolate and oil together in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Pour over peppermint layer and refrigerate for a further 30 mins.

Step 5

Cut into even slices for serving.

Step 6

NOTE: This slice need not be refrigerated on colder days, just make sure it’s kept out of heat or sunlight to ensure peppermint filling and chocolate topping doesn’t melt.