Chocolate Peppermint Slice - Gluten Free Recipe | Chelsea Sugar
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chelsea.co.nz.
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 (or Olivani Spread)
- 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
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