Peppermint Crunch Square

A real sweet treat for the peppermint lovers.

Prep: 15 mins
Bake: 30 mins

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Ingredients

125g butter
1 cup GF rice bubbles
85g sugar
1 Tbsp GF cocoa
160g BAKELS GLUTEN FREE FLOUR
1 tsp Gluten Free baking powder

Method

  1. Mix dry ingredients and add melted butter. Press into sponge roll tin and bake for 30 minutes at 180°C.
  2. Ice while hot with peppermint icing and when cold ice with chocolate icing. Cut into squares.


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