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Grandma’s Peppermint Squares!
Delicious Peppermint Squares! These can easily be made vegan by replacing the butter with dairy-free spread, and changing the chocolate to dark chocolate (that doesn’t have cocoa butter in). This recipe is fairly similar to my Millionaire’s Shortbread recipe which you can find here: https://www.thehalfvegan.com/2020/11/14/yummy-millionaires-shortbread/
Servings: 12
Freezer Friendly?: Yes
Does It Keep?: 2-3 days in an airtight tin
Ingredients:
For the Base:
- 85g Plain Flour
- 50g Caster Sugar
- 120g Butter
- 50g Cocoa Powder
For the Peppermint Layer:
- 1tsp Peppermint Extract
- 2-3 drops Green Food Colouring (liquid)
- 150g Icing Sugar
- 75g Butter
For the Top:
- 225g Milk Chocolate
Method:
- Line a 7inch tin with baking paper and set the oven to 180°C (356 degrees F).
2. To make the base, cream the butter, cocoa powder and sugar in a bowl with an electric mixer. Add in the flour after and mix again. It should have a crumby dough consistency.
3. Pour the dough the tin. Firmly press it down into the bottom of the tin. Bake for 25 minutes or until a skewer comes out clean. Put to the side to cool.
4. Next, measure the butter – for the peppermint layer- in a bowl and then cream with an electric mixer. Then add in the icing sugar and mix again. Add in the food colouring and the peppermint extract. Mix it all together. It takes a little while to get the right texture but it will eventually be a creamed butter texture. Put to the side until the base has fully cooled.
5. When the base has cooled spread the peppermint layer evenly on top of the base, and leave to set for 30-45 minutes.
6. Once set, melt the chocolate and leave to cool until the chocolate is runny and moderately cold. Then spread it over the rest of the slice and leave in the fridge until the chocolate is hard.
Made this Recipe?
Leave me a message in the comments to tell me how it went!
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Yummy Millionaires Shortbread!
Yummy Millionaires Shortbread! It has a crumbly shortbread, sweet caramel and topped with some delicious chocolate! It doesn’t have to be made with dark chocolate and milk chocolate, but any chocolate you like! If you want a marbled chocolate look, use white chocolate and milk chocolate and swirl with a skewer. PLEASE NOTE: This is not Vegan.
Servings: 8
Freezer Friendly?: No
Does It Keep?: In an airtight container for about a week
Ingredients:
For Shortbread:
- 100g Unsalted Butter
- 50g Caster Sugar
- 137g Plain Flour
For Caramel:
- 100g Unsalted butter
- 1.5 tbsp Caster Sugar
- 2 tbsp Golden Syrup
- 198g Condensed Milk (half a tin)
Chocolate:
- 100g Milk Chocolate
- 50g Dark Chocolate
Method:
- Set the oven to 180ºC (356 degrees F). Line a 7×7 inch tin with baking parchment.
2. To make the shortbread, cream the butter and sugar in a bowl with an electric mixer. Add in the flour after and mix again. It should have a crumby dough consistency.
3. Pour the dough the tin. Firmly press it down into the bottom of the tin. Bake for 20 minutes or until golden brown on the top.
4. When fully baked, leave to the side to cool. Put the sugar, butter, golden syrup and condensed milk into a large saucepan and cook on a medium heat until the butter has melted and sugar dissolved. Then leave to boil for 5-7 minutes constantly. BE CAREFUL not to touch the mixture as it is VERY HOT. The caramel will be ready when it thickens to a fudge like texture and is a slightly dark golden colour.
5. Pour the caramel into the tin, on top of the shortbread base, and leave to set in the fridge for an hour.
6. Once set, melt the chocolate and pour on top of the caramel and put back in the fridge for 1.5 – 2 hours or until the chocolate is hard. When done chop into pieces, and then it is ready to eat!
Made This Recipe?
Leave me a message in the comments to tell me how it went!
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Vegan Chocolate Mug Cake
A quick chocolate snack, perfect for any cold day! It has a brownie-like taste, yet a cake texture. I made 3 – One for me, one for my vegan and one for another non- vegan. We all loved it, vegan or not, and it doesn’t taste like its vegan at all! The great part is, it doesn’t take any extra bowls or cutlery, as you make it in a mug, and use a fork to whisk and eat it.
Servings: 1 mug
Freezer Friendly?: No
Does it Keep?: Only Edible When Fresh
Ingredients:
- 2 tbsp Vegetable Oil
- 2 tbsp Water
- 2-3 drops Vanilla Extract
- 1 pinch Salt
- 4 tbsp Caster Sugar
- 2 tbsp Cocoa Powder
- 4 tbsp Self-Raising Flour
Method:
- In a mug, add the water, oil and vanilla extract. Whisk well.
2. Add in the cocoa powder, whisk with a fork, then add the sugar and flour and whisk again. The batter should be the same thickness as cupcake batter.
3. Put in the microwave for 60-90 seconds, or until the centre is molten but the top looks like a sponge. Be careful not to overcook.
4. It is ready to be consumed as soon as out of the microwave, but may need to cool down. Please note this is meant to be consumed warm.
Made This Recipe?
Leave me a message in the comments to tell me how it went!
