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Chocolate Peppermint Slice - Gluten Free
Chocolate Peppermint Slice - Gluten Free
Slices

Chocolate Peppermint Slice - Gluten Free

4.6
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

Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=false, offset=9, total=9, results=[{comment_text=I doubled the recipe but used a little less icing sugar for the filling, it turned out superb!!, approved=true, user_name=Dean, hs_createdate=1729993561119, rating_new__1_5_=5, id=19010867793}, {comment_text=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 :), approved=true, user_name=Sylvia, hs_createdate=1702249884022, rating_new__1_5_=4, id=11175427235}, {comment_text=Can I use ordinary flour instead of gluten free flour, approved=true, user_name=Dot, hs_createdate=1702249878084, rating_new__1_5_=4, id=11175659414}, {comment_text=I have just made this it is now chilling out in the fridge awaiting the teens return home, very simple and smells divine., approved=true, user_name=Karen F, hs_createdate=1702249874063, rating_new__1_5_=4, id=11175566248}, {comment_text=Very easy to make. Tastes like the peppermint from the store! Yummo!, approved=true, user_name=1481500973, hs_createdate=1702249869836, rating_new__1_5_=5, id=11175400801}, {comment_text=I saved it to my recipe book! So good!, approved=true, user_name=1481500973, hs_createdate=1702249869834, rating_new__1_5_=5, id=11175475613}, {comment_text=Delicious, a new family favorite. Easy to make dairy free as well., approved=true, user_name=Grace, hs_createdate=1702249869113, rating_new__1_5_=5, id=11175388448}, {comment_text=Loved this recipe, turned out perfectly and was gone too quick!, approved=true, user_name=Amanda, hs_createdate=1702249864499, rating_new__1_5_=5, id=11175581872}, {comment_text=Easy to make and very tasty. A family favourite., approved=true, hs_createdate=1702249861869, rating_new__1_5_=5, id=11175495805}]}
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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.
Reviews
9

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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