Old Fashioned Peppermint Slice
A perfect 3 layer classic peppermint slice! You can't go wrong with this all-time family favourite recipe... it's simply the BEST!
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Servings: 16 serves
Calories: 401kcal
Cost: $10
Equipment
- Microwave or Thermomix
- Oven
Ingredients
- 200 g (1 ½ cups) self raising flour
- 90 g (1 cup) coconut
- 100 g (½ cup) brown sugar
- 185 g butter melted
- 375 g (3 cups) icing sugar pure, not soft icing mixture
- 60 g Copha
- 3 tbs milk
- 2 teaspoon peppermint extract
- 1-2 drops green food colouring optional
- 200 g chocolate melts milk or dark
- 4 teaspoon vegetable oil or coconut oil
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
- To make the base, sift the self raising flour into a bowl. Add the coconut and brown sugar and stir to combine.
- Add the melted butter and mix well until crumbly and completely combined.
- Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
- Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
- Meanwhile, melt the Copha in the microwave. Sift over the icing sugar and add the milk, peppermint extract and green food colouring. Mix until smooth. If the mixture is too thick, add an extra tablespoon of milk and mix through.
- Spread the peppermint mixture over the top of the slightly warm slice base, then place tin into the fridge until completely cold (approximately 2 hours).
- Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
- Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced).Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Melt the butter in the Thermomix bowl for 3 minutes, Speed 2, 100 degrees.
- Add the self raising flour, coconut and brown sugar and mix for 15 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
- Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
- Meanwhile, place the icing sugar into the Thermomix bowl and sift by mixing for 8 seconds, Speed 8. Pour the icing sugar into a separate bowl and set aside.
- Melt the Copha in the Thermomix bowl for 4 minutes, 100 degrees, Speed 2. Add the sifted icing sugar, milk, peppermint extract and green food colouring. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat 2-3 times or until smooth. Note: If the mixture is too thick, add an extra tablespoon of milk.
- Spread the peppermint mixture over the top of the slightly warm slice base and place into the fridge to cool completely (approximately 2 hours).
- Place the chocolate melts into a clean Thermomix bowl. Grate for 10 seconds, Speed 8. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt for 4 minutes, 80 degrees, Speed 2.
- Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.
Notes
RECIPE NOTES & TIPS:
- Use pure icing sugar – soft icing mixture will not set as firmly as pure.
- Spread the filling easily by using a warm knife.
- Don’t overdo the peppermint essence – it is very concentrated and can quickly become overpowering.
- Let the base cool slightly, but not completely, before adding the filling. This makes the peppermint layer spread easier.
- Slice once the chocolate has just set for neat, clean edges.
- Store in an airtight container at room temp for up to 5 days, although refrigerate in warm weather to keep layers firm.
- Freeze slices (wrapped well) for up to 3 months.
Nutrition
Calories: 401kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 83mg | Potassium: 129mg | Fiber: 3g | Sugar: 38g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
