50g dairy-free margarine2 tablespoons dairy-free milk
Few drops of peppermint essence
Few drops green food colouring (the more you add the greener your sweets)
450g icing sugar, sieved
125g dairy-free dark chocolate, melted, to decorate
What to do
Place the dairy-free margarine, dairy-free milk, peppermint essence and food colouring in to a saucepan.
Heat gently until the dairy-free margarine has melted. Do not boil, then cool slightly.
Turn out onto a surface sprinkled with a little icing to prevent sticking.
Knead, then roll out to a thickness of 5cm. Cut into rounds with a plain 2.5 cm cutter.
Place the sweets onto greaseproof or parchment paper.
Put the chocolate into a microwaveable dish and melt for 30-40 seconds on the LOW setting.
Dip the edge of the peppermint creams into the chocolate or pipe patterns on to each sweet.