This is my most favourite recipe to do at Christmas time and probably because I am a huge peppermint fan, but also because it just tastes great and is a little left of centre to all the usual Christmas baking recipes. I keep my peppermint logs in the freezer and then just pull one out, slice it up with a shark knife and serve immediately. But, they are also yummy left out to un-thaw and then serve – it’s just that I’ve become accustomed to eating them nice and cool.
- 3/4 tin condensed milk
- 1 packet chocolate ripple biscuits
- 1 large packet of peppermints (you know the ones – the plastic sealed packets that have loose peppermints inside)
- 1 tablespoon cocoa
- Coconut (for rolling).
- You will also need some aluminium foil.
Crush the biscuits with a rolling pin/or blender.
Crush the peppermints – you can do this in a blender or thermomix, or even the old school way of putting the peppermints between two tea towels and hitting them with a hammer. I used to do it this way for years!
Mix all the ingredients together in a large bowl.
Make several longish rolls/sausages with the mixture, about as thick as a 50 cent piece. Roll the rolls/sausages in coconut and then cover with foil. Beware, this step is a bit messy!
Place them in the freezer and take out as you need – slice them thinly (or thickly) to serve.