200 grams of icing sugar
1/2 to 1 tsp of peppermint essence
200g (weighed) of plain chocolate
3-4 tbsps of cold water
Place sieved icing sugar in a bowl.
Stir in the water and the peppermint essence until you have a very stiff paste.
Roll into balls.
Put them on to a piece of baking paper and flatten them.
Refrigerate for about an hour.
Melt the chocolate
Remove the mints from the fridge.
Dip them one by one in the melted chocolate and then place them back on the baking paper.