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A white cake stand with squares of a triple layered traditional peppermint slice on it.

Traditional Peppermint Slice

A perfect 3 layer traditional peppermint slice! You can't go wrong with this all-time family favourite recipe... it's simply the BEST!
5 from 35 votes
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Course: sweet
Cuisine: Slices
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes
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 tsp peppermint extract
  • 1-2 drops green food colouring optional
  • 200 g chocolate melts milk or dark
  • 4 tsp 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:
  • If your peppermint mixture is too thick, just add a tad more milk and give it a stir. I also find it helps to use a knife dipped in hot water (then dried) to spread the peppermint mixture over the base.
  • Colouring the peppermint layer is optional - some peppermint slice recipes don't use green food colouring. Of course, it's the peppermint extract flavouring that stays the same whether coloured or not - I just think the minty green colour looks so pretty and more traditional!
  • Copha - using traditional Copha gives a better result than using straight coconut oil.
  • Store slice in an airtight container at room temperature for up to 5 days.
  • Freeze by wrapping well, placing in an airtight container and freeze 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