One of my favourite things about this time of year is the festive food. If it’s not cinnamon, ginger, or other spices, then you’ll often find me enjoying something peppermint as a sweet treat.One of my favourite treats is peppermint slice. Fortunately, I have this recipe on hand to whip some up whenever the mood strikes.
This recipe is a variation on one from Donna Hay, who, if you dont know, is a well known and respected food stylist, author, and magazine editor. She has a large range of cook-books covering everything from simple and fresh dinners, to sweet and sinful desserts, and everything in between. I’ve been a huge fan of her work for years, and was excited to try my hand at one of her recipes.
150gm Plain Digestive biscuits (or Graham Crackers for US readers)
100gm Choc Ripple biscuits (a simple chocolate biscuit/cookie.) Cream-less oreos could also be used.
100gm butter, melted.
3½ cups of icing (confectioners) sugar, sifted.
2½ tablespoons boiling water
½ tsp peppermint essence
a few drops of green food colouring (optional)
200gm dark chocolate, chopped.
1tbsp vegetable oil.
To make the base, crush or blend the biscuits until they resemble breadcrumbs. Add the melted butter and mix until combined. The mix may seem a little dry, so have an extra 20gm of butter on hand if need be. Press the biscuit mix into a pan. The pan I used was 35 x 22.5cm, or 13¾ x 8¾ inches, and provided quite a thin base. For a thicker base, use a smaller pan. Refrigerate the base for at least 1hour, but preferably overnight.
Sift the icing sugar into a bowl and add the boiling water, mixing/whisking slowly as it combines. Once the mix has come together, add the peppermint essence and food colouring and keep mixing until completely combined. Pour over the biscuit base, and spread it out using a rubber spatula. Take care not to push too hard, or you’ll run the risk of tearing the base.
Return to the fridge to set.
Over a pot of simmering water, place the chocolate and oil into a bowl and mix until melted and smooth. Once melted, drizzle over the top of the peppermint icing layer and again use a spatula to spread it out evenly. Again, return to the fridge, preferably overnight, covered in cling-film.
To cut into squares, I recommend using a hot, sharp knife. Rinse the knife under hot water and wipe dry with a cloth before cutting. Doing this will minimise the risk of cracking the chocolate layer.
So there you have it, a simple delicious peppermint slice recipe that I guarantee you’ll fall in love with.
This makes a great addition to a diy gift pack if you’re so inclined, or even just to bring out to have with an afternoon cup of tea.