The Great Juliette Hogan Peppermint Slice Bake-Off

Those of you who follow us on Instagram might have seen a tempting little shot of a peppermint slice in progress a couple of nights back – the creation of one Juliette Hogan, fashion designer by day and passionate foodie, well, by day and night…

Long story short, the J-Ho girls have recently developed a bit of a peppermint slice obsession, and as ladies who love to bake, decided the best way forward was to have a bake off.

Recipes and tips were sourced from far and wide and in several cases test slices were created, rejected, and refined.

We were lucky enough to be invited along to the tasting afternoon, and in all honesty, every entry was pretty delicious, and all had individual merits from crunchy base to snap of chocolate top, but we mutually decided on two slices of particular note – superstar intern Nicole’s, who created a ridiculously delicious raw base using figs and coconut, and Juliette’s, for a true traditional peppermint slice.

Both Nicole and Juliette let us have their recipes, so you can get your mint on whichever way you feel inclined…

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Nicole’s Raw Peppermint Slice

Base:
1 cup desiccated coconut
8 fresh dates
1 tsp coconut oil
1 tsp vanilla essence

Peppermint icing:
1 cup icing sugar, 1 tsp peppermint essence
1 tbs melted butter
1 tbs milk

Chocolate top:
Peppermint chocolate

Blend all base ingredients. Press into a slice tin and refrigerate for an hour.

Mix all icing ingredients then spread over cooled base.

Melt peppermint chocolate in a double boiler and spread over icing.

Juliette’s Traditional Peppermint Slice

Base:
3oz sugar
5oz flour
1 tsp baking powder
2 tbs cocoa
3 Weetbix (crushed)
4oz melted butter
1 egg (beaten)

Peppermint icing:
2 cups icing sugar
40gm vegetable shortening (melted)
1 1/2 tsp peppermint essence
1 tbs cream

Chocolate top:
200gm dark chocolate
40gm vegetable shortening

Mix all dry base ingredients together, then stir in melted butter and beaten egg. Press into a greased slice tin and bake at 180 degrees for 15 minutes then cool.

Mix icing ingredients until smooth then spread over base and cool.

For the choc top, melt chocolate and shortening together in a double boiler. Pour and spread over the peppermint layer.

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