INGREADIENT

• 60 g cream cheese
• 1 1/4 cup icing sugar
• 125 g dark chocolate
• 1 tbs peppermint essence *to taste

Direction

1. Beat the cream cheese until light and fluffy.
2. Gradually add sifted icing sugar. Add more icing to make a stiff dough if needed.
3. Add peppermint essence to taste and knead well.
4. Dust board with sifted icing sugar, roll mix out to 5 mm thickness.
5. Using an egg cup, cut out rounds.
6. Place rounds on foil lined tray, cover with a tea towel and leave for 24 hours to dry.
7. Melt chocolate and, using two forks, dip each round into chocolate.
8. Place back on foil lined trays to set.