Recipe for Peppermint Creams

Peppermint Creams - makes approximately 60

1. Sift 450g icing sugar into a large bowl.
2. Add 8 - 12 tablespoons of condensed milk and 1 teaspoon of peppermint extract (this is quite mild, if you prefer a stronger flavour add more to taste)
3. Mix with a wooden spoon until the mixture comes together.
4. Turn out onto a clean work surface sprinkled with a little icing sugar.
5. Knead until smooth.
6. Using a rolling pin, roll out the dough to a thickness of about 4mm.
7. With a small cutter, stamp out individual mints and place onto baking parchment.
8. Gather up and re-roll trimmings until all the dough is used.
9. Leave overnight to dry out.
10. Package up as required for gifts etc.

I pressed a milk chocolate chip into each mint before drying as time was short. Next time I'd like to half-coat in chocolate.