Raw Caster Sugar
Delicately flavoured with a...
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Slices
Chocolate Peppermint Slice - Gluten Free
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
Icing Sugar
Icing sugar can also be...
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9
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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.
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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