Chelsea

celebrating 130 years 1884-2014

Chocolate Peppermint Slice - Gluten Free

By Chelsea Sugar
Chocolate Peppermint Slice - Gluten Free
12 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 1 hrs 25 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    Biscuit Base
    ⅔ cup (100g) gluten free plain flour
    ½ tsp baking powder
    ¼ cup (40g) cocoa powder
    ⅔ 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

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.

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Reviews

Average Rating
54
(4 reviews)


I have just made this it is now chilling out in the fridge awaiting the teens return home, very simple and smells divine.

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I saved it to my recipe book! So good!

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Very easy to make. Tastes like the peppermint from the store!
Yummo!

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Easy to make and very tasty. A family favourite.

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