Raw Caster Sugar
Delicately flavoured with a...
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Slices
Chocolate Peppermint Slice - Gluten Free
1 hours
25 mins
20 mins
Easy
12
Change the peppermint essence for orange essence to keep this recipe fresh and appealing to different tastes. This is a great lunchbox treat as it doesn't need to be refrigerated - just make sure it's kept out of the heat or sunlight to ensure peppermint filling and chocolate topping don't melt.
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- Ingredients
- Method
Ingredients
Biscuit Base
- ⅓ cup (100g) gluten free plain flour
- ½ tsp baking powder
- ¼ cup (40g) cocoa powder
- ⅓ cup (100g) ground almonds
- ½ cup (45g) desiccated coconut
- ¾ cup (165g) Chelsea Raw Caster Sugar
- ½ cup (125g) unsalted butter, melted
- 1 extra large egg, lightly beaten
- Filling
- 3 cups (450g) Chelsea Icing Sugar, sifted
- 4 Tbsp boiling water
- ½ tsp peppermint essence
- Topping
- 150g dark chocolate, chopped
- 2 tsp vegetable oil
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
8
What did you think of this recipe?
Sylvia
Does this work with gluten flour?CHELSEA SUGAR: Hi Sylvia, we haven't tested it, but you should be able to swap the flour. Make sure you go by weight, not cup size, when doing this. Let us know how you get on :)
4
Dot
Can I use ordinary flour instead of gluten free flour
4
Karen F
I have just made this it is now chilling out in the fridge awaiting the teens return home, very simple and smells divine.
4
1481500973
Very easy to make. Tastes like the peppermint from the store! Yummo!
5
1481500973
I saved it to my recipe book! So good!
5
Grace
Delicious, a new family favorite. Easy to make dairy free as well.
5
Amanda
Loved this recipe, turned out perfectly and was gone too quick!
5
Unknown
Easy to make and very tasty. A family favourite.
5
Method
Preheat oven to 180ºC conventional (160ºC fan forced). Grease and line base of a 28cm x 18cm slice tin, or similar sized tray.
Base: Sift flour, baking powder and cocoa into a bowl and add ground almonds, coconut, caster sugar, butter and egg. Mix until combined. Press into prepared pan and bake for 20 minutes.
Filling: Combine icing sugar, boiling water and peppermint essence. Stir until well combined and pour immediately over base. Refrigerate for 1 hour or until set.
Topping: Combine chocolate and oil 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 minutes. Cut into even slices.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Reviews
8
What did you think of this recipe?
Sylvia
Does this work with gluten flour?CHELSEA SUGAR: Hi Sylvia, we haven't tested it, but you should be able to swap the flour. Make sure you go by weight, not cup size, when doing this. Let us know how you get on :)
4
Dot
Can I use ordinary flour instead of gluten free flour
4
Karen F
I have just made this it is now chilling out in the fridge awaiting the teens return home, very simple and smells divine.
4
1481500973
Very easy to make. Tastes like the peppermint from the store! Yummo!
5
1481500973
I saved it to my recipe book! So good!
5
Grace
Delicious, a new family favorite. Easy to make dairy free as well.
5
Amanda
Loved this recipe, turned out perfectly and was gone too quick!
5
Unknown
Easy to make and very tasty. A family favourite.
5
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learn about baking
How to Choose SugarFor Baking?
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