Chocolate Peppermint Slice
"This is from the Family Circle's Complete Muffins Cookies and Cakes cookbook."
photo by Chickee
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
-
Base
- 2⁄3 cup self raising flour
- 1⁄4 cup cocoa
- 1⁄2 cup desiccated coconut
- 1⁄4 cup sugar
- 140 g unsalted butter, melted
- 1 egg, lightly beaten
-
Filling
- 1 1⁄2 cups icing sugar, sifted
- 30 g Copha, melted (white vegetable shortening)
- 2 tablespoons milk
- 1⁄2 teaspoon peppermint extract
-
Chocolate topping
- 185 g dark chocolate, chopped
- 30 g Copha
directions
- Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later).
- Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well.
- Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool.
- For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm.
- For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm.
- Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.
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Reviews
-
I love this recipe (have the book but needed to find the recipe online). I adore the choc-mint mix but my boyfriend doesn't, so an alternative is to use orange essence and a little red + yellow food colouring in the filling to make a choc-orange slice. The colour just makes it better somehow. -
YUM! This is delicious, and so easy to make! A huge hit with my family! -
Yummy! I used Crisco shortening as I've no idea what Copha is and they came out great. A definite keeper. Made for the Aussie RS#36. -
It takes ages to make. I didn't factor in the 10 - 15 minute cooling and refrigeration times at each stage. But... Having said that... it was worth the wait.
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Fabulous! This recipe was easy for me to make (and I'm usually hopeless in the kitchen!) I thought it would be tough finding the ingredients being an Aussie in the US, but it came out great, and everyone at my son's school loved it!!!They all are now addicts and want the recipes.Next up - Aussie sausage rolls! Well done Chickee for a great recipe without over doing it!
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
