This week, Brooke Reichel, of Millers Flat, shares her recipe for the peppermint slice served at the Limehills Polled Herefords bull sale.
Base
115g butter
190g sweetened condensed milk
2 Tbsp cocoa powder
250g plain biscuits, crushed
70g desiccated coconut
Peppermint filling
3 ½ cups icing sugar
50g butter, melted
3 tsp peppermint essence
3-4 Tbsp boiling water
Chocolate topping
180g dark chocolate
½ tsp oil
Optional: 50g white chocolate + tiny splash of oil for decorating
Method
Line a 23cm square tin with baking paper. Melt the butter and condensed milk together and then stir in cocoa powder. Add crushed biscuits and coconut, mix well. Press firmly into the tin. Chill in the fridge while making the filling.
Melt the butter and stir in peppermint essence. In a bowl, mix icing sugar with the butter mixture. Add boiling water a little at a time until smooth and spreadable. Spread evenly over the chilled base. Refrigerate for 20 minutes.
Melt dark chocolate with oil until smooth. Spread over the peppermint filling. Optional: drizzle melted white chocolate over the top and drag a skewer through for a pattern. Refrigerate until set (2-3 hours).
To finish lift slice from tin. Cut into squares or bars using a warm sharp knife. Store in an airtight container for up to five days, or freeze. Enjoy!
