225g icing sugar, sifted
115g Condensed Milk
Gradually mix the icing sugar together with the condensed milk. We used the mixer for this on slow.
Add peppermint extract to taste and knead until smooth.
Dust a clean surface with icing sugar and roll out the mixture to 5mm thickness. Cut into shapes with small cutter (the boys chose hearts and bells).
Leave in a cool place to dry for two to three hours.
Melt the chocolate in a bowl over simmering water.
3. Drizzle the peppermint creams with the melted chocolate
Allow to set.
This keeps refrigerated for up to three weeks.