In this house, it seems every weekend involves some form of baking whether it be a full run of goodies for Mr B's lunches, a cake for someone special or just a batch of bread for us to nibble on, there is always something coming out of our kitchen.
This weekend has also involved long walks in the morning, lazy afternoon naps in the sun, hot cups of tea on the pergola and loads of buttery boston bun and it has been absolutely lovely - every weekend should be like this.
Whilst doing the grocery list the other day, I was telling Mr B about all the things I had decided I would make for his lunches this week.
Mr B piped up and said he had actually been thinking that he would like a Peppermint Slice....
Obviously he meant my Aero Bar Slice, because I remember that being pretty damn tasty.....
But Mr B said No.....
He meant one of those Peppermint Slices with the biscuit base and the white peppermint filling and the chocolate on the top....
I must admit he had me stumped for abit because I hadn't made a peppermint slice like the one Mr B was talking about before but after some time perusing the recipe books we found the one he wanted and I set about giving it a go!
I was really happy with the way this slice turned out and Mr B tells me it tastes just like a home made mint slice biscuit.
The only thing I changed from the original recipes (I was kind of using the base from one recipe and the filling and topping from another one) was to double the filling because Mr B has serious biscuit base to filling ratio issues, other then that it worked out really well and was absolutely delicious!
To make this Peppermint Slice for yourself you will need:
Base
1.5 cups self raising flour
1/2 cup brown sugar
1/2 cup coconut
125g butter
Filling
4 cups icing sugar mixture
100g copha
1/2 cup milk
1 teaspoon peppermint essence
1 drop green food colouring
Topping
180g milk chocolate, chopped
25g butter
Grease an 18cm x 28cm slice pan and line the base and sides with baking paper.
Combine the flour, coconut and brown sugar. Add the melted butter and mix well. Press the mixture into your tin and bake at 180C for 20mins.
To make the filling, place the icing sugar, copha and milk in a microwave safe bowl and microwave on medium for 2 to 3 minutes. Stir until the mixture is smooth and the sugar has dissolved. Add the peppermint essence and food dye. Pour the filling over the prepared base and place in the fridge for an hour or so until set.
To make the topping, place the chocolate and butter in a microwave-safe bowl and heat on medium for 40 seconds. Stir until smooth. If your chocolate starts to seize, add a tiny bit of milk and stir until it comes back together and it smooth and glossy. Spread the chocolate mixture over the filling. Place in the fridge for 3-4 hours or until set.
Slice into squares using a hot knife and enjoy!!
Mrs B xx
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