Traditional Peppermint Slice - Conventional Method

• Baking & Spices

  • 1/2 cup Brown sugar
  • 200 g Chocolate melts
  • 1 drops Food colouring, green
  • 375 g Icing sugar
  • 2 tsp Peppermint extract
  • 1 1/2 cups Self raising flour

• Oils & Vinegars

  • 4 tsp Vegetable oil

• Nuts & Seeds

  • 1 cup Coconut

• Dairy

  • 185 g Butter
  • 3 tbsp Milk

• Other

  • 60g copha

Found on bakeplaysmile.com

Description

Ingredients

• 1½ cups (200g) self raising flour
• 1 cup (90g) coconut
• ½ cup (100g) brown sugar
• 185g butter, melted
• 375g icing sugar (not icing mixture)
• 60g copha
• 3-4 tbs milk
• 2 tsp peppermint extract
• 1-2 drops green food colouring (optional)
• 200g chocolate melts
• 4 tsp vegetable oil (or coconut oil)
• 200g self raising flour
• 90g coconut
• 100g brown sugar
• 185g butter
• 375g icing sugar (not icing mixture)
• 60g copha
• 3-4 tbs milk
• 2 tsp peppermint extract
• 1-2 drops green food colouring (optional)
• 200g chocolate melts
• 4 tsp vegetable oil (or coconut oil)

Directions

• Preheat oven to 180 degrees celsius.
• Line a 20X28cm 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.
• 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 a tiny bit of extra milk.
• Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
• Once cooled, place into the fridge until completely cold.
• 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.
• Cut into slices just before the chocolate topping sets completely.
• Store in an airtight container.
• Preheat oven to 180 degrees celsius.
• Line a 20X28cm rectangular slice tin with baking paper and set aside.
• Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.
• Add the self raising flour, coconut and brown sugar and mix on Reverse Speed 4, 15 seconds.
• 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.
• Meanwhile, place the icing sugar into the TM bowl and sift by pressing Turbo 5-10 times or until completely sifted. Pour the icing sugar into a separate bowl and set aside.
• Melt the copha in the TM bowl on Speed 2, 100 degrees, 3-4 minutes.
• Add the sifted icing sugar, milk, peppermint extract and green food colouring.
• Mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat 2-3 times or until smooth. If the mixture is too thick, add a tiny bit of extra milk.
• Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
• Once cooled, place into the fridge until completely cold.
• Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds.
• Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt on 80 degrees, Speed 2, 3-4 minutes (or until completely melted).
• Pour the chocolate topping over the peppermint layer.
• Cut into slices just before the chocolate topping sets completely.
• Store in an airtight container.