Peppermint Creams

Gradually mix the icing sugar into the condensed milk. Add the peppermint extract and knead until smooth.

Dust a clean surface with icing sugar and roll out the mixture to 5mm (¼\) thickness. Cut into rounds with a small cutter. Leave in a cool place to dry (about 2-3 hours).

Drizzle the peppermint creams with the melted chocolate or dip to coat one half. Allow to set. Keep refrigerated in an airtight container and use within 3 weeks.