In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water, likewise, add more icing sugar if it feels too runny.
Dust a work surface and rolling pin with icing sugar and roll the paste out to about half a centimetre (0.5cm) thick. Dip a 4cm (1 1⁄2cm)-diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating.
Melt the chocolate in a heat-proof bowl set over a pan of just simmering water. Allow to cool slightly, then spoon into a piping bag fitted with a small, plain nozzle. Pipe the chocolate in a zig-zag pattern. Chill for 10 minutes, or until set.
See more baking recipes