Chocolate Peppermint Slice
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 0 minutes
Serves: 16
For base:
- 300g/10.6ozs. plain cookies (I recommend Tennis biscuits* if you can get them)
- 2 tablespoons cocoa powder
- 35g/1.2ozs. desiccated coconut
- 150g/5ozs. melted butter
- 150g/5ozs. sweetened condensed milk
- Pinch of salt
For filling:
- 500g/1.1lbs icing or powdered sugar
- 3-5 tablespoons water
- A few drops of green food colouring
- A few drops of Peppermint essence
For topping:
- 175g/6ozs. dark chocolate
- 30g/1oz. coconut oil
Tennis biscuits are plain South African biscuits or cookies with a touch of coconut in them. They're fantastic for slices and cheesecake bases. Otherwise digestive biscuits also work.
Step 1 - Line the base and sides of a 20x20cm/8x8inch square tin. Place the cookies, cocoa and coconut in a food processor and blitz until small crumbs. Add the butter, condensed milk and salt and blitz until it comes together. Press into the tin and use an angled spatula to smooth it out. Pop it in the fridge while you make the filling.
Thermomix directions: Place the cookies, cocoa and coconut in the Thermomix bowl and set to 15 seconds speed #4.5. Add the butter, condensed milk and and salt and set to 10 seconds speed #4.5 until it comes together. Press into the tin and use an angled spatula to smooth it out. Pop it in the fridge while you make the filling.
Step 2 - Place the icing sugar in a food processor and blitz until you get rid of all the lumps, even the tiny ones. Add the water, colouring and peppermint essence and blitz until smooth. Spread over the base and pop this in the fridge while you make the chocolate topping.
Thermomix directions: Place the icing sugar in a food processor in the Thermomix bowl and set to 25 seconds speed #9 until you get rid of all the lumps, even the tiny ones. Add the water, colouring and peppermint essence and blitz until smooth. Spread over the base and pop this in the fridge while you make the chocolate topping.
Step 3 - Melt the chocolate in a microwave or double boiler with the coconut oil. Stir until smooth. Spread over the filling and use a fork to make patterns on the top. Allow to set in the fridge and then cut into 16 pieces.