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Chocolate Peppermint Slice (Gluten Free)

Here's how you make Chocolate Peppermint Slice (Gluten Free)
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  • Servings: 12
  • Prep: 30m
  • Cook: 2h
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • FOR BISCUIT BASE
  • 2/3 cup all-purpose flour (gluten-free plain, 100g)
  • 1/2 teaspoon baking powder
  • 1/4 cup cocoa powder (40g)
  • 2/3 cup ground almond meal (100g)
  • 1/2 cup dessicated coconut (45g)
  • 3/4 cup caster sugar (165g CSR Raw)
  • 1/2 cup unsalted butter, (melted, 125g)
  • 1 extra-large egg (lightly beaten)
  • FOR FILLING INGREDIENTS
  • 3 cups icing sugar (450g soft icing sugar, sifted)
  • 3 to 4 tablespoons water (boiling water)
  • 1/2 teaspoon peppermint essence
  • FOR TOPPING INGREDIENTS
  • 150 grams dark chocolate (chopped)
  • 2 teaspoons oil (vegetable oil)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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