Peppermint creams for Christmas gifts

Method

1. In a large mixing bowl, stir together the lemon juice, icing sugar, green food colouring and peppermint extract. Tip the mixture onto a clean work surface and work into a smooth paste. This takes time and elbow grease! After 5-10 minutes of kneading with your hands you’ll have a smooth, thick, almost plasticine-like paste. Mould and gently roll into a smooth, round sausage shape that’s about 50cm long.
2. Cut off 1cm slices, then shape them into smooth-edged rounds (you should have 35-40 in total). Dip half of each peppermint cream into the melted chocolate, put on baking trays lined with non-stick baking paper, then leave to set in the fridge for 30 minutes.
3. When the chocolate has set, carefully peel the peppermint creams from the baking paper. Put them in a non-stick sealed container with non-stick baking paper between the layers and keep in the fridge or in a cool room until ready to pack as gifts.