Tuesday, 11 September 2012

Peppermint Slice

I have had a busy week in the kitchen so far and its only Tuesday afternoon. The neighbours must think I'm going a little nutty. They have had plates of cakes on Sunday and then I tried offering slice to them yesterday to protests of , 'I need to wear bathers next week', bathers-smathers I say, thats next week, this week we eat cake!

Today's post is Peppermint slice. Vanilla base, peppermint centre and chocolate top, something for everybody really. There  are plenty of variations of this slice out there and quite a few 'no bake' options available also. This Peppermint Slice is reminiscent of the bakery style that was sold at the little cafe I used to frequent while at university. I often purchased a piece of Peppermint Slice for the drive home, it helped to ward off the hunger pangs long enough to think about what to cook for dinner when I got home.

Enjoy xxx

Peppermint Slice


185g butter 
1 1/2 cups self raising flour
1 cup coconut
1/2 cup brown sugar

Peppermint Filling
250g icing sugar
1 1/2 tablespoons milk
1 teaspoon peppermint essence

45g copha
green food colouring (optional)

Chocolate Topping
95g copha
1/2 cup good quality drinking chocolate
1/4 teaspoon vanilla essence


  1. Preheat oven to 200c or 180c fan forced.
  2. Grease a rectangular slice pan (approx 20 x 30cm) and line with baking paper allowing the sides to over hang.
  3. Melt butter and place in a medium bowl, add sifted flour, coconut and brown sugar and mix well with a wooden spoon.
  4. Spoon combined mixture in to slice pan and press base down evenly in to pan. Bake in the oven for 20 minutes or until lightly golden.
  5. When slice is nearly cooked start mixing the peppermint filling. Place sifted icing sugar in a medium bowl, add milk and peppermint essence as well as a few drops of food colouring if you like. (Note: I used Roberts Confectionary peppermint flavour / colour this is an all in one option, I used 3/4 of a teaspoon).
  6. Melt 45g of copha over gentle heat and pour into icing sugar and mix well.
  7. When the base is cooked pour the filling over the hot base and smooth with a small offset spatula / palette knife and allow to cool completely before topping with chocolate.
  8. To make the chocolate topping melt 95g of copha over gentle heat. Remove from heat and whisk in sifted drinking chocolate and vanilla.
  9. Pour a thin layer of warm chocolate topping over cooled peppermint layer.
  10. Allow chocolate to set completely. When chocolate topping is set run a knife around the edge of slice to loosen if necessary and then lift slice out of pan using the edges of the baking paper and then cut slice into squares and serve.

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