In the bowl of an electric mixer, place the condensed milk, peppermint and about 2 cups of the icing sugar. Using the paddle attachment, mix it until all the ingredients come together. You could make these using a spoon and elbow grease but it would be tough work.

Then, a little at a time, add the rest of the icing sugar until the mixture comes together and is firm enough that you can mold it in your hands. I had to add more than the original recipe to get to this stage so make sure you have extra icing sugar on hand.

Mold the mixture into patties and place on a baking paper lined tray then freeze for 30 minutes (no longer, according to the original recipe).

While they are in the freezer, make the chocolate coating by melting the chocolate and shortening together until smooth. I did mine in short burst in the microwave.

Remove the patties from the freezer then, using a fork, rest the patties on top then dip each one quickly into the chocolate then place on a lined tray. You have to work very quickly with this step because the chocolate mixture can melt the patties.

When they are all coated in chocolate, refrigerate until firm and dry and then package them up and keep them in the fridge.