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Homemade Christmas Gifts: Peppermint Patties


The holiday season is in full swing, and a tradition that our family has had ever since our kids started school is to give a small handmade gift to their teachers.  While we always contribute to the class gift, I like to thank the teachers personally, even if it is only a small token. The kids help me out, and for a few evenings in the last week of school, we cook or bake together.  This year we decided to make homemade Peppermint Patties, and I was thrilled with how they turned out. They looked great, and they were so yummy, more than a few may have been sampled, in the name of research, of course!!

Homemade Peppermint Patties

650g Icing (confectioner’s) Sugar
50g unsalted butter
3 tbs evaporated milk or half and half
1/2 tsp peppermint oil (adjust to taste – you may need to double if using extract instead of oil)

500g dark chocolate melts
2 tbs coconut oil
1 pkt red and white mint candy canes, crushed

  1. Combine first 4 ingredients in Thermomix, speed 5 for 45 seconds; or in the bowl of a food processor, medium speed for 45 seconds.
  2. Scrape down sides of bowl, then in Thermomix use Interval for another 45 seconds; food processor, pulse for 45 seconds.
  3. Tip out of bowl, form into a ball, wrap in cling wrap and refrigerate for one hour.
  4. Using a spoon (I used a small melon baller), take small bits of dough about the size of a marble and roll into a ball. Flatten into a disc (not too thin) with the bottom of a glass lined with a piece of baking paper. Place into freezer for at least an hour.
  5. Melt chocolate and coconut oil together. I use a microwave to melt chocolate and this amount took 50 secs at 900W. You can also do it in a double boiler.
  6. Dip frozen mint discs into chocolate resting them between two forks, allowing excess chocolate to drain off.
  7. Place onto a SilPat lined baking tray, and sprinkle with a tiny amount of crushed candy canes before the chocolate sets.
  8. I only worked with about 10 at a time, letting the rest stay in the freezer until I was ready, since it was so hot here. If it is winter where you are, you probably don’t need to do this!!
  9. The chocolate needs to be a thin, glossy liquid for the best results. As time goes by it starts to become thicker and “gluggy”. Reheat it when this happens, for about 20 secs in the microwave.

Made about 60, but we “sampled” quite a few, so probably more like 80 if you are more disciplined or doing this without kids!! 

Keep refrigerated.


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