Tuesday, 4 September 2012

I'm Back....and hopefully will post more regularly!!

Over the past couple of months I've been trying some new Gluten free dishes, and kept thinking that I need to post them on here. So now I am going to try and post more often and try new recipes as well.
Some of the things I've made are: Almond and Peach dessert, Berry cobbler, Buttermilk Blueberry Breakfast cake (very yum), Cookie Dough Truffles (just divine) and the latest was Chocolate Peppermint slice. I had to make it for a luncheon for work, so I searched on the internet (I just love google!!) and found 2 recipes that I liked, so I used the base of one, and the topping of another, and the slice tasted just like mint slice biscuits...or how I remembered them. So delicious! So I thought I'd post that recipe today.
Now I didn't take any photos while making this, so you'll just have to believe me that it is very simple to make. I do have a photo of it half eaten though! :D

Now I took the base from HERE And the filling and chocolate topping from HERE
And made the following slice.

Chocolate Peppermint Slice

Ingredients for base:
175g GF flour
1/2 teaspoon GF baking powder
25g cocoa
110g sugar
125g butter
1 teaspoon vanilla

Grease and line a 8” x 12” baking tray. Preheat oven to 180c.
Cream the butter and sugar together until light and fluffy. Fold in the flour, baking powder, cocoa, and vanilla. When it all comes together, put dough into tray and press down evenly. (I put a pice of baking paper on top and use the bottom of a measuring cup to press it down) Bake for 5 - 7 mins. (yes that’s all it needs) Let cool.

Ingredients for Mint filling:
100g softened butter
3 cups GF icing sugar
2 teaspoons milk
2 teaspoons peppermint essence

Beat butter and icing sugar together. When it starts coming together, add the milk and peppermint essence. Keep beating until smooth. Spread mixture evenly over base with spoon or spatula. Smooth top.

Ingredients for Chocolate Ganache Topping:
150ml cream
200g dark chocolate

Place cream in a small saucepan on low heat. Just as it starts to come to the boil remove from the heat. Add chocolate, and let sit for a couple of minutes. Stir gently to melt the chocolate. When mixed completely and smooth, let it cool, but not become too thick. Spread over top of slice. Put in fridge till set. Enjoy!

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