Homemade Peppermint Patties

How to Make Homemade Peppermint Patties

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Line a large tray with baking parchment. Mix the icing sugar, golden syrup, butter and peppermint extract in a bowl with a wooden spoon, adding the milk a teaspoon at a time until you have a stiff dough that does not crack. Knead briefly with hands dusted with icing sugar.

   Mark done

2. Roll the dough into 24 balls about 2 cm across. Flatten each into a disc about 4 cm across and 8 mm thick and set them on the tray. Freeze for 20 minutes, until firm.

   Mark done Start 20 min timer

3. Melt the chocolate with the coconut oil in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Take it off the heat and let it cool a little.

   Mark done

4. Drop each disc into the chocolate, turn it with a fork to coat it, lift it out and tap the fork on the edge of the bowl to shake off the surplus. Set each patty on the parchment.

   Mark done

5. Leave the patties to set at room temperature for 30 minutes, until the chocolate is firm.

   Mark done Start 30 min timer

Notes for Getting It Right

• Add the milk a teaspoon at a time. The dough goes from crumbly to sticky very quickly, and too much liquid makes a fondant that will not hold its shape.
• Dip the discs while they are still very cold. Cold fondant does not melt in the warm chocolate, and the coating sets fast.
• Use a dark chocolate with about 60 per cent cocoa. A milk chocolate is too sweet with the fondant.

What Goes With Homemade Peppermint Patties

• Hot chocolate
• Coffee
• Vanilla ice cream

Keeping and Reheating

Keep in an airtight container in a cool place for up to 2 weeks, or in the fridge for up to 1 month. They freeze for 3 months.

Questions About Homemade Peppermint Patties

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.