Gluten Free No Bake Peppermint Slices

Chuck the digestives in a food bag and crush using a rolling pin or meat tenderiser, they don't have to be super fine, some chunks are fine set aside.

Put the butter in a bowl and melt in a microwave in 30 second blasts until completely melted.

Stir the crushed biscuits into the butter and then press into an 8x8 square baking tin (I line with cling film to make it easier to lift out but you don't have to do that). Place in the fridge to harden for at least an hour.

In a bowl mix the icing sugar with flavour, colouring (you can leave white it you want too) and water until a stiff fondant paste, to runny and it will just run out the sides so it needs to be stiff like what you get in a peppermint cream. Press on top of biscuit layer, using a damp spoon help push it down without it sticking to your fingers.

In another bowl, break up your chocolate and melt in a microwave in 30 second blasts, pour on top of the fondant and then sprinkle on crushed (or leave whole in you prefer!) M&S Mint Choc Speckled Eggs or Aero Bubbles. Set for at least 1 hour in the fridge before cutting into pieces.