Peppermint Patties

This recipe makes fifty patties (2 inches in diameter). Allow 2 per serving (if you can resist only eating two!).

First of all, make sure that you have enough room in your freezer to accommodate a large cutting board or baking sheet. It’s easier to sort this out BEFORE you have the patties already on the board and then can’t fit them in (as I found out myself!).

Line a large cutting board or baking sheet with waxed paper; set aside.

In the bowl of a stand mixer, add 3 cups of the sugar, the condensed milk and peppermint extract; blend until combined. Gradually add the remaining sugar in 1/2 cup increments until a dough forms in the consistency of modeling clay (I used just over 4 1/2 cups in the end).

Take pieces of dough and roll between your palms to form balls about the size of a small walnut; place on the wax paper-lined cutting board and flatten to form discs no thinner than 1/4 inch thick.

Place the trays in the freezer and freeze for 1 hour.

In a microwavable bowl, melt the chocolate chips (stirring after every 30-second increment) until smooth. Add the shortening and stir until mixed in completely.

Working as quickly as possible, place the frozen discs on the tines of a fork and dip into the melted chocolate to coat. Scrape the back of the fork against the edge of the bowl to let excess chocolate drain off.

Place on waxed paper and leave to set completely. They can be put into the refrigerator to set quicker if you just can’t wait to taste them!