Peppermint Slice

Method

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1. Line a 28 x 18 cm slice tin with parchment paper, leaving an overhang on the two long sides.

   Mark done

2. Mix the biscuit crumbs, coconut and cocoa in a large bowl. Stir in the melted butter and condensed milk until the mixture holds together like damp sand. Press it firmly and evenly into the tin with the back of a spoon and chill for 20 minutes.

   Mark done Start 20 min timer

3. Beat the icing sugar, softened butter, milk and peppermint essence, with the food colouring if using, for 2 minutes, until smooth and thick. Spread it over the chilled base with a warm knife in an even layer and chill for 20 minutes.

   Mark done Start 2 min timer

4. Melt the chocolate and coconut oil in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth. Cool for 5 minutes, then pour over the peppermint layer and tilt the tin so that the chocolate runs to the edges.

   Mark done Start 5 min timer

5. Chill for 1 hour, until the chocolate has set. Lift the slice out of the tin and cut it into 16 squares with a hot, dry knife.

   Mark done Start 1 hr timer

Chef’s Tips

• Press the base down firmly with the back of a spoon. A loose base crumbles when the slice is cut.
• Add the peppermint essence by the half teaspoon and taste. Brands differ in strength, and too much makes the slice taste medicinal.
• Cool the melted chocolate for a few minutes before pouring, and cut with a hot, dry knife. Hot chocolate melts into the icing, and a cold knife cracks the topping.

Pairing Suggestions

• A cup of tea
• Vanilla ice cream
• Fresh raspberries

Storage & Reheating

Keep in an airtight container in the fridge up to 5 days. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.