12 - 14 portions
- Gluten free & vegan
375g dairy-free margarine
180g caster sugar
250g gluten-free plain flour
200g gluten-free oat flour or maize flour
50g cocoa powder
200g fondant icing sugar
A few drops peppermint oil
160g dairy-free plain chocolate
Preheat oven to 180°c / 160°c fan oven / 350°f / gas mark 4.
Mix together the dairy-free margarine and caster sugar.
Mix in the gluten-free flour, gluten-free oat flour, cocoa powder and 2 tablespoons water to form a dough.
Line a 12 x 8in brownie tin with greaseproof paper.
Press the dough into the brownie tin and bake for 25 to 30 minutes.
Leave to cool.
Make up the fondant icing as instructed on the pack. Add a few drops of peppermint oil to taste. Spread over the biscuit base.
Melt the chocolate and spread over the fondant.
Leave to set. Cut into 12 – 14 pieces.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.