Ingredients
4 cups (28 oz / 800g) powdered or icing sugar
1/2 stick (2 ox / 60g) salted butter, at room temperature
1/4 cup (2 ox / 60g) heavy / double cream
1&1/2 tsp. pure peppermint extract
1/2 tsp. pure vanilla extract
Cooking spray / oil to grease baking trays
12 oz / 340g white chocolate, chopped
2 Tbsp. solid coconut oil
Crushed peppermints / candy canes, for garnish (optional)
Directions
Step 1
- Line baking sheets with parchment/ greaseproof paper.
- Beat sugar, butter, cream, peppermint extract and vanilla extract with an electric mixer on low speed until smooth, about 1 to 2 minutes.
- Roll into 30 balls, then place on prepared baking sheets and flatten into 1/4 inch / 6mm thick disks, using a greased piece of greaseproof paper.
- Cover and freeze 30 minutes.
Step 2
- Microwave chocolate and coconut oil in a bowl 30 seconds; stir. Continue to microwave and stir in 10-second intervals until melted. Alternatively melt in a bowl over a pan of hot water (bain marie).
- Carefully place 1 chilled peppermint disk on a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining peppermint disks.
- Sprinkle tops (optional) with crushed peppermints / candy canes.
- Chill until set, 15 to 20 minutes. Store, refrigerated, in an airtight container up to 1 week.
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