Chocolate Peppermint Slice - Gluten Free

Name: Chocolate Peppermint Slice - Gluten Free
Prep time: 1 h 25 min
Cook time: 20 min
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

By Chelsea Sugar

Page views: 81384

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 and sunlight to ensure peppermint filling and chocolate topping don’t melt.

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 and sunlight to ensure peppermint filling and chocolate topping don’t melt.
0 hour 1 hour
12 servings

8 reviews
Difficulty Easy
Prep time 1 hrs 25 mins
Cooking time 20 mins
Serves
12

Chocolate Peppermint Slice - Gluten Free

Page views: 81384

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

(8 reviews)

Can I use ordinary flour instead of gluten free flour

Loved this recipe, turned out perfectly and was gone too quick!

Delicious, a new family favorite. Easy to make dairy free as well.

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 :)

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

I saved it to my recipe book! So good!

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

Easy to make and very tasty. A family favourite.