Peppermint Slice
The talented Stacey Dadd from Champagne and Gumboots has collaborated with us to share even more of her Gluten Free decadence.
We love this new recipe created by Stacey and if you want to find more of these amazing recipes, order a custom gluten free cake or get some Gluten Free Baking Tips and Tricks head over to Champagne and Gumboots
One of my all time favourite things to do when I was a kid was flick through my Mum’s recipe books. She had some fabulous 80’s microwave cook books, just sayin!
And now being gluten free, one of my fave things to do is convert those recipes we used to make into delicious but easy gluten free versions of themselves that still taste exactly the same!
One of our favourites was the classic Peppermint Slice! This super easy treat is not only delicious and really really simple to whip up, but you can also very easily convert it to dairy free too!
Check it out and be sure to give it a go this weekend… or maybe make two…. Honestly it will disappear that quickly!
Gluten Free · Nut Free
Makes 24 Slices / 32cm x 22cm Tray
Ingredients
Base
210g of Anything But Ordinary Plain Flour
¾ cup desiccated coconut
¼ cup cocoa powder
¾ cup brown sugar
155g unsalted butter, melted
Filling
530g icing sugar
5 Tbsp hot water
85g coconut oil, melted
1½ tspn peppermint extract
Top
200g dark chocolate
1 Tbsp coconut oil
Method
Preheat your oven to 180°C (no fan)
Line a brownie tin approx 32cm x 22cm with baking paper. Be sure to leave some excess hanging out of each end to make removal easy.
Base
In a large bowl place your flour, coconut, cocoa powder and brown sugar. Bring together with a spoon, squishing any large lumps as you go.
Once fully combined, add your melted butter and mix well. You want to ensure the butter coats everything and soaks in. You’ll notice your mixture gets wet and crumbly.
Tip into your prepared tin and spread evenly across the bottom. Press down with your hands or the back of a spoon to create an even layer.
Pop into your oven and bake for 15 minutes. Remove from the oven and allow to cool fully before starting your peppermint icing filling.
Filling
In another large bowl place your icing sugar. Add your hot water, peppermint extract and melted coconut oil. It won’t look like a lot of liquid but trust me, it blends together beautifully.
Bring ingredients together slowly (to avoid an icing sugar storm!) until they become gooey, white and smooth. If you have any icing sugar lumps simply keep stirring or squish with the back of a spoon.
Scrape this pepperminty mixture over the base (still in it’s tin) and start spreading it out to the edges. It’s a thin mixture as you really don’t want an overpowering peppermint flavour here. Slightly wetting the back of a spoon or an offset spatula with hot water will make smoothing out a breeze.
Once you have a smooth(ish) layer of peppermint pop it into the fridge for 1 hour to set.
Top
Once your peppermint filling layer has set you can set to work on your chocolate top. The key here is to move quickly and have everything you need on hand before you begin.
Start by pulling out your peppermint slice from the fridge and popping it on the bench. Have an offset spatula or spoon ready to go for smoothing.
Add your chocolate and coconut oil to a microwave safe bowl and microwave on high for 30 seconds. Give it a good stir to get the chocolate off the bottom and mix in the coconut oil before microwaving again. Continue like this until you have a smooth and silky chocolate mix.
Quickly pour straight over the top of your peppermint slice, smoothing it out right to the edges. Pop the slice back into the fridge to fully set, approx 2-4 hours or overnight if you wish
To Serve
Heat a sharp knife with boiling water (then wipe the moisture off), this will make slicing easy. Then cut into your desired pieces!
I like to cut mine into 4 large pieces before cutting each into 6 individual slices.
Slice can be stored in the fridge for a week…. If it lasts that long that is….