Raw Caster Sugar
Delicately flavoured with a...
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Slices
Chocolate Peppermint Slice - Gluten Free
1 hours
20 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
- 1/3 cup plain gluten-free flour (47g)
- 1/4 cup cocoa powder (20g)
- 1/2 tsp baking powder
- 3/4 cup Chelsea Raw Caster Sugar (170g)
- 1/2 cup desiccated coconut (50g)
- 1/3 cup ground almonds (40g)
- 125g butter, melted
- 1 extra large egg, lightly beaten
Filling
- 3 cups Chelsea Icing Sugar, sifted (450g)
- 4 Tbsp boiling water
- ½ tsp peppermint essence
Topping
- 150g dark chocolate, roughly chopped
- 2 tsp vegetable oil
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
9
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Method
Preheat oven to 180ºC bake / 160ºC fan bake. Grease an 18cm x 28cm slice tin and line with baking paper.
Base
Sift flour, cocoa powder and baking powder into a bowl. Stir in sugar, coconut and ground almonds. Add butter and egg and mix until well combined. Press evenly into prepared tin. Bake for 20 minutes.
Filling
Place icing sugar, boiling water and peppermint essence in a medium-large bowl. Stir until well combined, then pour immediately over the warm 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. Alternatively, microwave on medium-low in bursts of 30 seconds, stirring in between, 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
9
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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