Peppermint Creams

Step 1

Prepare a tray or two with baking paper (I spray lightly with cooking spray so paper sticks to tray)

Step 2

In a large saucepan place butter, 3 TBSP milk, essence and colouring in a pan and heat slowly until butter is melted. DO NOT BOIL

Step 3

Remove from the heat and cool slightly

Step 4

Add Icing sugar and mix well to form a soft ball - if not coming together easily then add an extra tablespoon of milk to make pliable dough or more if necessary - mix with hands too to see if ball forms.

Step 5

Taste at this stage to see if it has enough essence flavour and add a few drops more if need be.

Step 6

Turn mixture on to a bench sprinkled with icing sugar and knead into a ball.

Step 7

Roll out to 1cm thickness.

Step 8

I used an icing tip to cut my circles as it is the perfect size, but you can use a small cookie cutter or lid, anything that will give you desired shape that is hanging around in the back of your drawer!

Step 9

Cut into rounds and set aside on a tray covered in baking paper.

Step 10

Melt the chocolate in a double boiler or the microwave. If you do it in the microwave heat for 30 seconds then stir, then melt for a further 10 seconds at a time stirring in between until it is just completely melted.

Step 11

I did a few different methods of decorating, see below for more instructions on each style.

Step 12

Cool these in the fridge - I keep mine in the fridge until it is time to serve as it is summer here but in cooler months these should be ok out of the fridge for a time.