This recipe first appeared in Food magazine issue 86.
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Ingredients
Method
1.Place icing sugar (for gluten free, use gluten-free icing sugar), sweetened condensed milk and peppermint essence into a bowl. Mix with an electric mixer until you get a light mixture that is soft but not sticky. If sticky then add a little more icing sugar.
2.Turn the mixture out onto the bench and roll out to approximately 0.5cm thick. Using a small cookie cutter, cut the filling into 4cm discs. Arrange the discs in a single layer on a baking paper-lined cake rack and set aside to dry for at least 2 hours. Gently melt dark chocolate either in the microwave on reduced heat or in a bowl over a pan of simmering water. Add a few drops peppermint oil to the chocolate.
3.Dip the peppermint patties into the chocolate until well coated. Return the patties to the lined rack and sprinkle with finely chopped candy cane or other mint-flavoured boiled sweets.
PER 100g: Energy: 413kcal, 1727kj Protein: 3g Fat: 10g Saturated fat: 6g Cholesterol: 6mg Carbohydrate: 80g Fibre: 0g Sodium: 40mg
Note