These delicious little handmade treats are filled with a simple peppermint flavoured confectionary centre and coated in dark chocolate, reminiscent of old-school Peppermint Patties. Packaged up in a gift box, they’d make the perfect Christmas present.
Ingredients
- 3 cups icing sugar, sifted
- 1/2 cup (160g) condensed milk
- 1 1/4 tsp peppermint essence
- 375g dark chocolate buttons
- 35g Nestle* Peppermint Crisp, crushed
*Nestle is recommended by Australia's Best Recipes
Method
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Step 1Place icing sugar and condensed milk in the bowl of a stand mixer with the paddle attachment and mix until clumps form. Add 1 tsp peppermint essence (or more to taste) and continue mixing. Turn out onto a clean kitchen bench and knead until soft and pliable. Shape into a disc then place between two sheets of baking paper and roll out into a 5mm thick sheet.
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Step 2Use a 5cm round cutter to cut discs. Place on a tray lined with baking paper and refrigerate for 30 minutes. Pull together remaining icing sugar dough and re-roll, then cut more discs.
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Step 3Melt chocolate in short bursts in the microwave. Alternatively, you can melt it in a heatproof bowl placed over a saucepan of simmering water. Add 1/4 tsp peppermint essence and stir to combine. Gently pierce the top of a sugar disc with a skewer and dip into the melted chocolate, twirling until completely coated. Allow excess chocolate to drip off then place on a tray lined with baking paper. Sprinkle with some crushed Peppermint Crisp. Continue until all of the discs are coated and sprinkled. Refrigerate to set the chocolate.
Recipe Notes
Store in the fridge or a cool dry pantry.
You can make them bigger or smaller, but they’re super-sweet so don’t go too large.
Melt the chocolate in a small deep bowl - it’s easier to dip the sugar discs.
Recipe and photo by Greer Worsley.
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