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Peppermint Slice - dairy-free recipe

Chocolate biscuit base, topped with mint flavoured fondant and chocolate
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Prep Time 25 minutes
Cook Time 15 minutes
Servings: 8
Course: cookie, Dessert, traybake
Cuisine: English, Scottish
Ingredients Equipment Method

Ingredients
  

to make the biscuit base
  • 125 g self-raising flour
  • 50 g caster sugar
  • 1 tbsp cocoa powder
  • 110 g dairy-free margarine melted
  • 35 g crushed cornflakes or chocolate cornflakes
To make the fondant layer
  • 250 g icing sugar
  • ½-1 tsp peppermint essence
  • 2 tbsp water
  • ½ tsp green food colour optional
For the chocolate topping
  • 90 g dairy-free dark chocolate
  • 3 mini Nomo mint choc bars roughly chopped

Equipment

  • 1 2lb loaf tin
  • 1 sheet of baking paper

Method
 

  1. Preheat the oven to 180℃ and line the loaf tin with baking paper
  2. Sift the flour and cocoa powder into a large bowl. Stir in the sugar.
  3. Crush the cornflakes and add to the bowl
  4. Pour in the melted margarine and mix to form a dough
  5. Press into the base of the lined tin and bake for 15 minutes
  6. Leave to cool
To make the fondant layer and topping
  1. Mix together the icing sugar, water, mint and essence and green food colour (if using)
  2. Pour over the cooled biscuit base and level off
  3. Melt the chocolate and pour over the fondant layer
  4. roughly chop the mint Nomo bars and scatter over the chocolate layer
  5. Leave to set and then cut into 8 bars