Recipe: Delicious Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF

Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF.

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Ingredients of Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF

1. It's 50 grams of bourbon cream biscuits or oreo cookies - roughly 5 cookies, my free-from recipe link is below.
2. Prepare 450 grams of stiff buttercream frosting - don't make it too loose. The Betty Crocker brand of vanilla buttercream style frosting is free from gluten, dairy, egg & soy.
3. It's 340 grams of white chocolate, see my free-from recipe link below.
4. It's 2 tsp of mint extract.
5. It's of green gel food colouring.

Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF instructions

1. Put the cookies in a ziplock bag, press the air out, seal it and then beat it with a rolling pin to break them into crumbs. You can use a food processor if you prefer https://cookpad.com/us/recipes/360763-vickys-oreo-cookies-gf-df-ef-sf-nf.
2. Line a swiss roll or jelly roll tin with parchment paper.
3. Pat the cookie crumbs evenly into the bottom of the tin.
4. Put the buttercream in a large mixing bowl. I would use 350g/12oz butter (gold foil wrapped Stork block margarine is dairy & soy-free) to 675g/1.5lbs powdered sugar if I was making my own for this.
5. Mix in the mint extract and a little gel green to make the buttercream a pale pastel green colour.
6. Melt the broken chocolate in a microwaveable bowl on high in 30 second increments until done or over a bain marie on the stove https://cookpad.com/us/recipes/343048-vickys-homemade-white-chocolate-gf-df-ef-sf-nf.
7. Stir it into the buttercream and mix well, it'll start to stiffen very quickly.
8. Spoon the mixture over the cookie crumb base and smooth over the top with a wet spoon.
9. Top with some chocolate strands if you like. The Dr Oetker ones are free-from. Chill in the fridge for at least an hour.
10. Cut into squares and serve.

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