Ingredients:

• 260g( 2 cups + 3 tbsp)icing sugar
• 1 tsp peppermint extract
• 1g(1 1/2 tbsp) softened butter
• 30ml(2 tbsp) double cream(condensed or evaporated milk will be fine too)
• dash of vanilla extract.
• 250g(1 1/2 cups) dark chocolate, finely chopped
• 14g(1 tbsp) butter

Method:

Place the sugar, peppermint extract, softened butter, vanilla extract and double cream into the bowl of a stand mixer(you can do this by hand, or with a hand mixer too).

Beat on a low speed to start with, to avoid clouds of icing sugar.

As the sugar becomes coated in the other ingredients increase the speed and mix until it has formed a thick paste.

Remove the paste from the bowl of the mixer and form into a disc, placing it between two sheets of parchment paper.

Roll the paste out to a thickness of 5mm(1/4 inch) and place in the fridge to chill for at least an hour(or in the freezer for about 20 to 30 minutes).

Remove the paste from the fridge and cut into discs, using a 4cm(1 1/2 inch) cookie cutter.

Place each disc on a tray covered with parchment paper.

Refrigerate again for about an hour, until the discs are very firm to the touch.

Melt the chocolate and butter in a bain marie(double boiler) stirring until the mixture is nice and smooth.

Dip each disc into the chocolate, using a fork or something similar, ensuring that it is fully coated.

Allow excess chocolate to drip off the disc and then carefully place it on a tray that is covered with parchment paper.

Refrigerate the patties until the chocolate has firmed up and is hard.  Then the patties are ready to be eaten.

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