Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

I’m a sucker for a good peppermint slice, so I have had a lot of fun perfecting this one.


1 cup brown sugar
1 cup coconut
1¼ cups flour
¼ cup cocoa
½ tsp baking powder
200g butter, melted
2 eggs, lightly beaten

Mix all the dry ingredients together. Add the butter and egg and mix until combined. Spread evenly over a lined 20×30 cm tin and bake for 20 minutes at 180°C.

Allow to cool before icing.

Peppermint layer

150g butter, softened
4 cups icing sugar
1 tbsp peppermint essence
¼ cup hot water

Cream the butter and icing sugar together. Add the essence and then a spoonful of the hot water at a time until you have smooth icing.

Spread evenly over the cooled base and chill for a couple of hours.

Chocolate Icing
125g of dark chocolate
50g butter

Melt the butter and chocolate together. Allow to cool to room temperature before spreading over the peppermint icing. Chill to set the chocolate before slicing.

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