Method

• 1.
  Lightly grease a large baking sheet.
• 2.
  Place the sugar in a saucepan with 150ml water and place over a low heat, stirring until sugar has dissolved. (We recommend adult supervision during this stage.) Reduce heat to medium and cook without stirring until mixture turns a light caramel colour. Remove from heat, add one teaspoon of peppermint essence and swirl it through.
• 3.
  Pour onto the baking sheet and leave for 15 minutes to harden. Break into shards and place in a food processor. Process until it looks like fine sand. Place the chocolate in a bowl over a saucepan of simmering water. When it has melted, stir in the coconut, remaining peppermint essence and the peppermint dust.
• 4.
  Line a baking tray with baking paper, then pour the mixture onto the tray and spread out to a rough 20 x 25cm rectangle. Use a 3cm pastry cutter to make indentations in the mixture. Refrigerate for one hour to harden. Remove from fridge and use the cutter again to press out the marked circles.
• 5.
  Package the peppermint crisps in boxes and give to friends as gifts. (Break up any leftover chocolate and fold through softened ice-cream for a delicious dessert.)