Chelsea's Peppermint Slice

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Recipe's preparation

Base

Pre heat oven to 180°C & line a rectangle slice tin. Weigh in butter (If you need to soften, soften by 1 minute 45°C speed 2.5) and sugar.

Cream 20 seconds speed 4

Scrape down the sides and cream 20 seconds speed 5. Repeat this step again

Weigh in flour, cocoa powder and baking powder

10 seconds speed 4

Scrape down the sides of the bowl and repeat 10 seconds speed 4

Press down into lined tin. Bake for 20-25 minutes

Peppermint Filling

Allow base to cool for about 30 minutes or longer if possible

Weigh in remaining butter (150g), icing sugar, salt, cream and peppermint essence

40 seconds speed 3

Scrape down the sides and do x2 bursts at 20 seconds speed 5, scraping the sides inbetween

Smooth this out on top of the base. Refrigerate while making the icing

Chocolate Icing

Dry bowl really well. To check it's dry pop it into place and use turbo mode for 2 seconds. Then dry again. A dry bowl is key for the chocolate not seizing

Weigh in chocolate and grate 3 seconds speed 7

Scrape the sides down and weigh in cream. Melt for 3 minutes 50°C speed 2

Scrape the sides down. Melt for a further 2 minutes at 50°C speed 2

Spread over peppermint layer. Refrigerate until set. Cut and enjoy!