Hope all Australian Dad’s had a wonderful Father’s Day yesterday. Sarah always bakes something special for celebrations in our home. To celebrate Father’s Day she baked a tray of Chocolate Peppermint Slice which is one of her Dad’s all time favourites.
Chocolate Peppermint Slice has a chocolate coconut base, a delicious peppermint centre, and is topped with a layer of chocolate. It is quite rich but ever so tasty. It doesn’t last long in our home.
Chocolate Peppermint Slice
90 g (2/3 cup) self raising flour
30 g (1/4 cup) cocoa powder
45 g (1/2 cup dessicated coconut
60 g (1/4 cup) sugar
140 g (4 1/2 oz) butter, melted
1 egg, lightly beaten
185 g (1 1/2 cups) icing (confectioners) sugar
2 tablespoons milk
1/2 teaspoon peppermint essence
185 g (6 oz) dark chocolate
1/2 tablespoon vegetable oil
Preheat oven to moderate 180 deg C (350 deg F). Line a lightly greased tray with baking paper (18 x 28 cm; 7 x 11 inch). Sift flour and cocoa into a bowl. Stir in coconut and sugar, then add the melted butter and egg and mix well. Press firmly into the tin. Bake for 15 minutes, press down with the back of a spoon and leave to cool.
To make the peppermint filling, sift the icing sugar into a bowl. Stir in the milk and peppermint essence. Spread over base and chill for 5-10 minutes, or until firm.
To make the chocolate topping, put the chocolate and oil in a heatproof bowl and stir over a pan of barely simmering water until melted. Spread the chocolate topping over the filling. Refrigerate the slice until the topping is firm.