Peppermint Slice (The healthy version)


When discovered my secretly- ‘good’ -for-you version of caramel slice I was a little bit excited. Healthy AND yum. So I experimented some more, with inspiration from  Ascension Kitchen  once again (Where I discovered the raw caramel slice) and before you knew it, my own version of a raw peppermint slice was complete.

I made this a couple of weeks back, but because I am started up uni again, I haven’t had time to sit down and upload some more recipes. So i’m just doing it now! 🙂

I’d say this is quite a rich slice, very minty, but a good balance with the chocolate topping. It’s smooth and creamy, with the cashew filling, and has nice crumbly base that is to die for. Except you won’t die from this slice, not from a heart attack anyway, as this is another awesomely healthy slice. om nom nom.

Peppermint Slice (The healthy version)

(Adapted experimentally from:  Ascension Kitchen’s Raw Chocolate Peppermint Slice)


1/2 cup white flour (or another substitute of your choice, just make it up!!)
1/4 cup cocoa
1 cup cashews (or other nuts)
20 dates (less probably if using medjool date- they’re a bit juicier)
3 tablespoons coconut oil
1/4 cup desiccated coconut
1/4 cup oats
1 tsp vanilla extract


1 cup of cashew (soaked overnight in water- put in covered bowl in fridge)
1/4 cup coconut oil
1/2 cup maple syrup
1 teaspoon vanilla bean paste/extract
Peppermint extract/flavouring, to taste

CHOCOLATE TOPPING (same as the caramel slice!)

1/2 cup maple syrup (or other)
2/3 cup coconut butter, melted
4 tablespoons of cocoa
Vanilla, to taste
For the crust: Place dry ingredients into a food processor and blend until floury and combined. Add in coconut butter and vanilla and blend to combine also. Finally, gradually add in dates and process again in the food processor. Stop and test the base-  it should be okay when it looks like it has come together to form a crumble like consistency, but sticks together at the touch.
Press into a lined slice tin and refrigerate/freeze until firm.
For the filling: place all ingredients into the food processor or use a hand held stick blender and blend until smooth. Pour onto base and set in fridge/freezer as with base.
For the topping: Again! all in a food processor or blend with a stick blender until just smooth. Spread onto refrigerated slice and set.
Store in the fridge and cut into squares to enjoy.
There you go! Another healthy twist on a yummy slice!
Eat, share and enjoy,
Kirra xo

Chocolate Mint Biscuits


These biscuits feature in my post about the Afternoon Teal my friend Em and I held in February. These biscuits are easy to make, and look so cute. They are quite rich in flavour (from the cocoa overload!), but the mint icing is such a fabulous balance, making these little bickies a perfect afternoon tea treat!

Here’s how to make them!!

Chocolate Mint Biscuits

Recipe Adapted from Mum’s cooking folder (Thanks Mum!).

Make a varying amount, depending on how big you make them! I (and I didn’t actually count!! oops. Probably 20 or so?? But I doubled this recipe and it made ALOT. So the single batch would do. Unless you need to cater for masses!)

250g Butter
1/2 cup icing sugar
1 tsp Vanilla
1 3/4 cup of Self Raising Flour
1/2 cup cocoa
Mix together 1 cup icing sugar, a few drops of warm water, green food colouring (or green and blue to make teal like we did for the fundraiser!) and peppermint essence to taste. You may need to add more of each it just depends on the amount of biscuits. Try to get it a thick enough consistency that it is easy to dab onto the biscuits and be pressed together, holding the biscuits together well.
Preheat oven to 180C
Cream the butter, sugar and vanilla in a mixer on high speed until lighter and pale looking. Add flour cocoa and mix until combined. Chill mixture in fridge.
Form the dough into small balls and press down slightly with a fork onto lined trays. These biscuits will expand slightly when cooked, but not alot. mostly just from the SR flour.
Bake for about 12-15 minutes. Allow to cool, then sandwich biscuit pairs with icing.

There you go! Pretty easy.

Eat, share and enjoy,
Kirra xo

Gingerbread Biscuits


These biscuits also feature in my post about the Afternoon Teal, but they were one of the first ever items to be made for my market stalls I have done in the past, so this is the staple recipe to my whole market stall (besides fudge) and the recipe behind the name of my stall and blog “Sweetspice Delights”.

These are a classic biscuit and the recipe makes quite a lot, but there is effort to these, rolling, rolling, rolling and more rolling, then cutting cutting cutting, then back to rolling. Then cooking, then icing! Which takes a bit of time. As much as I love making gingerbread, I’m pretty sure every time I make them I always get grumpy and I’m ready to give up on them altogether, mostly because my arms are sore or there is icing EVERYWHERE. But once the finished product is there in front of me, I forget how annoyingly time consuming these are, and enjoy the gingery goodness.

But they really are a super biscuit. You should try them, even with all the effort. It is worth it. Trust me.

Here’s how to make them!!

Gingerbread Biscuits

Recipe Adapted from The Australian Women’s Weekly Traditional Christmas (I think a promo book with on their Christmas magazine  issues??) .
250g butter
1 cup brown sugar
1 cup treacle
2 egg yolks (keep the whites for the icing!!)
4 cups plain flour
2 tbsp ground ginger
2 tsp mixed spice
2 tsp bicarbonate of soda
Beat the butter and sugar and vanilla in a mixer on high speed until well combined and light and fluffy. Beat in treacle and egg yolks. Stir in sifted dry ingredients.
Knead dough on a lightly floured surface until it becomes smooth, and you can form it into a large ball. Cover the ball and place in the fridge to chill for about 30 minutes.
Preheat oven to 160C (or 140C fan forced).
Divide dough into quarters or halves, and cover the remaining dough so it keeps moist and pliable. Roll a section of dough to about 1-1.5 cm thick on a floured surface, and start cutting shapes out. Once you get use all the dough space with the cutter, roll the remaining dough up and continue to roll it out flat and cut shapes until you run out of dough. Then repeat with the other dough you set aside.
Place shapes on trays, giving a bit of space around each biscuit as they do raise slightly. Bake for about 20 minutes or until golden. Allow to cool completely on cooling racks. Then ice!
Beat 2 egg whites, using a mixer, until just frothy. Gradually add 3 1/4 cups of icing sugar, until stiff peaks form. Stir in lemon juice (about 1 tsp). Ice using a piping bag if you want to be fancy. 🙂  Leave biscuits out so they icing can harden and set, then store in a container.
The amount of biscuits made depends on your cutter size. I have made about 30 or more I would estimate.

Eat, share and enjoy,

Kirra xo

Afternoon Teal.


Last Sunday, my lovely friend Em (love you, thanks for being a fab co-host!) and I hosted an ‘Afternoon Teal’ for Ovarian Cancer Australia. So with all things teal, we decorated my backyard and baked away! Jelly cakes, cupcakes, gingerbread flowers (which we sold in packs) chocolate mint biscuits, jelly slice (thanks Granny), chocolate crackles, honey crackles and fairy bread. Plus a wide selection of fabulous teas from Em’s collection, and freshly brewed coffee. And, an AMAZING pinata. So good. Well done Em.

We raised nearly $500, and we are both so proud of our efforts, knowing they will help OCA and their awareness programs, support for women and families affected by ovarian cancer, and ovarian cancer research.

In 2014, about 1,470 Australian women are expected to be diagnosed with ovarian cancer. An estimated 1,640 are expected to be diagnosed in 2020*.

It is so important to raise awareness of the signs and symptoms of ovarian cancer, because they are such commonly described symptoms for many diagnoses, not just limited to ovarian cancer.

Check out OCA’s  website for some very useful information about ovarian cancer and the risk factors, signs and symptoms, and what you can do to help, such as donating online or even holding your very own “afternoon teal”.

So… Without further a- do. Some insight into the things we made…

P.s. Here’s some links to two of the recipes from the day!

Chocolate Mint Biscuits

Gingerbread Cookies

 Eat, share and enjoy,
Kirra xo