Cream together for 3-4 minutes or until light and fluffy. In a medium sized bowl or the bowl of your stand mixer add the butter and sugar.Line and grease a 20cm / 8" square baking pan. Yes, most slices freeze really well! Just make sure to keep it in an airtight container in freezer for up to 3 months and let it defrost at room temperature. You can double the recipe and keep the timings the same. It will most likely only take 10-15 minutes in the oven. The Peppermint Slice will be much thinner and the base will bake much faster. Store the peppermint slice in an airtight container in the fridge for up to 2 weeks. You can cut it into 16 or 12 pieces depending on the size you would like. Use a hot sharpe knife to get clean even slices, cleaning the knife off in between. Remove the peppermint slice from the fridge and pull it out of the baking pan by use the paper on the sides. Transfer to the fridge for 2-3 hours or overnight until completely set. Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges. Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath. Cream together for 3-4 minutes or until light and fluffy.Īdd the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.īreak or cut the chocolate up into small pieces and add to a heat proof bowl. In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. 3 Cups / 375g Powdered Sugar / Icing Sugar.Make sure you’re using a hot sharp knife and clean it down in between cuts. Cut the Peppermint Slice when its cold – This is the easiest way to get clean cuts.Add the filling while the base is still hot – Adding the filling to the base while its hot will soften the filling making it so much easier to spread it evenly.Add some green food colouring – If you like a little colour add a drop of green gel food colouring to the peppermint filling.It should be thick as it will hold its shape. The peppermint filling should be thick – You might want to add more liquid to the peppermint filling but it doesn’t need it. You don’t need to bake the base until it feels firm. It’ll still be soft when it comes out but will harden as it cools.
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