Peppermint Patties, Allergen-Free
The ingredients, half of which are organic. |
Melted Divvies chocolate with mint candy disks ready for dipping. |
Getting "I Love Lucy" with these patties by dipping them in chocolate. |
Finished beauties of peppermint patties |
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Slightly adapted from Elizabeth Gordon's Allergy Free Desserts
COOL MINT PATTIES
Makes about 3 dozen patties
1 pound confectioners’ sugar, sifted
5 tablespoons organic palm fruit oil shortening
2 1⁄2 teaspoons peppermint extract
1⁄2 teaspoon vanilla extract
6 tablespoons Light Agave syrup
12 ounces gluten-, soy-, dairy-,egg-, and nut-free semisweet
chocolate chips (I used Divvies as it comes in a 12 ounce package)
In a large bowl, combine the sugar, 3 tablespoons of the
shortening, and the peppermint and vanilla extracts. Add the agave and mix thoroughly with a large spoon until mostly mixed. Then, with clean hands, pull the ingredients together to form a ball.
With a teaspoon measure,
scoop out the dough and roll it into balls, then flatten to form 1⁄4-inch-thick patties. Chill the flattened patties for 30 minutes.
After the patties have chilled, combine the chocolate and
the remaining 2 tablespoons of shortening in the top of a double boiler set
over simmering water. Stir until the chocolate is completely melted. Allow the
chocolate mixture to cool for 10 minutes. Dip the patties in the chocolate
mixture so they are completely coated, then place the patties on wax or parchment
paper–lined baking sheets. Place the baking sheets in the refrigerator and let
the peppermint patties dry for at least an hour before serving.
Store the completely dried patties, covered and refrigerated,
for up to 1 week.
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