100g icing sugar
2 tsp water
2 tsp golden syrup
Quarter tsp peppermint extract
120g dark chocolate
1 tsp coconut oil
1. Place icing sugar in a bowl, pour the water syrup and peppermint extract. Slowly stir. At first it will seem as if the mixture won't come together but stay with it. When it begins to clump, gather the mixture in your hands and knead it together. You should have a soft white dough that holds together well.
2. Take two 30cm- square pieces of baking parchment and dust with icing sugar. Place the dough on one piece dust with more icing sugar, and cover with the second piece of parchment paper.
3. Roll out the mixture to 0.5cm thick. keeping the dough between the sheets of parchment paper, place it on a small baking sheet and freeze for 30 minutes.
4. Peel off the top layer of parchment and cut out as many circles as you can using a 4cm cookie cutter. When you run out of space to cut gather up the dough and roll it out again. You should get about 12 circles. Place the circles back on the lined baking sheet and freeze solid for at least an hour.
5. When you're ready to dunk, melt the chocolate and oil in a bowl until smooth. Remove from the heat and let it cool for a few minutes. Now take the patties out of the freezer and dunk them quickly in the chocolate. Place them back on the sheet and freeze to set. Store in the freezer.
* from deserts for two by Christine lane
I loved these peppermint biscuits they are so light and fresh and great for after a meal. They remind me of after eights!