Mint Patties rank highly in my list of favourite childhood sweets. The shiny emerald green wrapper of the Mint Pattie would always catch my eye on the supermarket shelf. Concealed in the green foil is a flat round disk of sugary peppermint fondant coated in dark chocolate. The delicious minty inside of this recipe is simply a mix of icing sugar, condensed milk and peppermint essence. Just melt a little of your favourite quality dark chocolate for the top and it’s Mint Pattie time!
Makes: 24-30 Patties Difficulty: Easy
· Stand mixer with paddle attachment (a hand mixer won’t be strong enough here)
· Baking paper
· Large rolling pin
· Large baking tray
· Baking paper
· Silicon pastry brush or small spatula
· At least 200g Sweetened Condensed Milk (1/2 of a 400g tin)
· 500g Pure Icing Sugar
· ½ tablespoon of Peppermint Extract or 1 tablespoon of Peppermint Essence
· 100g quality Dark Chocolate, chopped
· Green liquid Food Colouring
- Add the condensed milk, mint essence and 2-3 drops of food colouring to the bowl of a stand mixer. On low speed with the paddle attached beat in the icing sugar a little at a time until the mixture is smooth.
- Turn the firm dough out onto a bench dusted with extra icing sugar. Keep working the dough together by hand until it forms a smooth ball.
- Line a large baking tray with baking paper. Pull off 2 tablespoons of dough and hand roll it into a ball. Flatten into a disc and play onto the tray. When all the dough is used, place them in the fridge to set for 90 minutes.
- When all the dough is used, place the chocolate into a microwave safe bowl. Heat for 20 seconds in the microwave. Stir well and heat for another 20 seconds. Repeat until the chocolate has melted.
- Use a silicon pastry brush or small spatula to paint the chocolate on the top of each mint pattie round. Place the mint patties back in the fridge for the chocolate to set.
Recipe adapted from Frankie: Sweet Treats
- Store the Mint Patties in an airtight container in the fridge. They’ll keep well for several days.
- The dough is quite firm