It's hard to believe that this blog has been running 12 years with nary a mint slice recipe! It's my favourite kind of supermarket biscuit, and a pretty common recipe for home baking too. I scanned a few popular local sources (Cadbury, Taste, Donna Hay) and cobbled together something that fit my preference: a biscuity base with coconut but not eggs; a minty layer with soft fondant texture and no food colouring; the darkest of chocolate tops. No copha! Turns out that it's pretty easy to make this version vegan too.
The intensity of the mintiness is definitely up to personal preference, and even then I find it hard to judge what quantity of essence will hit the level I like. I proceeded with caution, and ended up sneaking some extra in the chocolate layer it ramp it up. Don't be surprised if you need to experiment over a few batches too.
I'd highly recommend storing this version in the fridge - the base is a bit crumbly and the mint filling definitely has a bit of squish to it!
(adapted from recipes on the Cadbury and Donna Hay websites)
3/4 cup plain flour
1/4 cup cocoa
1/2 cup dessicated coconut
1/4 cup brown sugar
2 tablespoons margarine
3 cups icing sugar
2 tablespoons vegan milk
1 teaspoon peppermint essence, or to taste
200g dark chocolate chips
1 tablespoon vegetable oil
pinch of salt
Preheat an oven to 180°C. Line a 20cm x 30cm baking tray with baking paper.
In a medium-large bowl, sift together the plain flour and cocoa. Stir in the coconut and sugar. Melt the margarine in a small saucepan or microwave, and pour it into a small bowl. Stir together the ingredients until well combined, then press the mixture into the base of the baking tray. Bake for 12-15 minutes, until cooked through.
Melt the margarine in a small saucepan or microwave. Sift over the icing sugar and whisk until smooth, adding just enough vegan milk to create a thick, smooth fondant. Stir in the peppermint essence. Pour the icing mixture over the base, smooth it out, and refrigerate until firm, about an hour.
Melt all of the topping ingredients in a double boiler set-up and stir until smooth. Pour over the slice, smooth over, and refrigerate until firm, about 30 minutes.
Store it in the fridge, and cut the slice into rectangles to serve.