Gluten Free Peppermint Slice
Gluten free peppermint slice has a delicious chocolate coconut base, a thick layer of fudgy peppermint filling, and a smooth, shiny chocolate topping.
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Makes: 16 pieces
Ingredients
For the base
- 125 g butter
- 100 g brown sugar
- 1 large egg
- 115 g gluten free plain flour
- 45 g cocoa powder
- 30 g desiccated coconut
- ½ teaspoon xanthan gum, see notes
For the filling
- 400 g icing sugar
- 30 g butter, melted
- 2 ½ teaspoons peppermint extract, see notes
- 3 tablespoons boiling water
For the topping
- 250 g dark chocolate, or milk chocolate
- 3 tablespoons rice bran oil, or other neutral-flavoured oil
Instructions
- Heat oven to 160℃. Line an 8" (20cm) square cake pan with baking paper.
- To make the base, melt the butter in a large heatproof bowl in the microwave. Whisk in the brown sugar, and then whisk in the egg until combined.
- Sift in the gluten free flour, cocoa and xanthan gum (if using). Add the desiccated coconut. Mix it all together well.
- Spread the mixture into an even layer in the prepared cake pan.
- Bake for 20-25 minutes. The base won't brown, but should be set and no longer shiny on top. 20 minutes should give you a softer, cakier base, and 25 minutes should give you a more crunchy/crumbly base.
- While the base cools slightly, make the filling by sifting the icing sugar, then stirring in the melted butter, peppermint extract and boiling water. Add extra water a few drops at a time, until you have a thick but spreadable filling.
- Spread the filling over the warm base, then leave it to cool and set until the filling is firm.
- To make the topping, finely chop the chocolate and place it into a microwave-safe bowl along with the oil. Microwave on 50% power for one minute, stir, and then continue to microwave in 20-30 second bursts, stirring in between, until the chocolate is melted.
- Pour the topping over the slice, and spread evenly. Drop the tin onto the bench a few times to pop any air bubbles.
- Refrigerate for 20-30 minutes, until the topping is set.
- Cut the slice into pieces. Store in an airtight container at room temperature.
Notes
If you want a thicker layer of peppermint, you can make 1.5x the filling recipe.
- Gluten free flour - I used my homemade gluten free flour blend here, but you can also use a store-bought gluten free plain flour blend. I haven’t tested this exact recipe with Edmond’s gluten free plain flour yet, but it should work well, too.
- Xanthan gum - Omit this if using a store-bought gluten free flour blend that contains a gum ingredient.
- Coconut - The desiccated coconut can be replaced with ground almonds (almond meal) if you prefer.
- Peppermint extract - I used the Mrs Rogers peppermint essence for this recipe. Different brands of extract vary in strength, so I recommend starting with a bit less, tasting the filling and then adding a bit more extract if needed.
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