Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 ...

Set aside to cool completely. To make the peppermint filling, place the icing sugar, water and mint essence in a bowl and stir to combine. Working quickly, spread over the cooled base and refrigerate ...

Sift icing sugar into a bowl. Add mint essence and beaten egg whites. Mix to a thick consistency then spread in a thin layer onto a silpad and leave to set. Cover with melted dark chocolate and chill.

Add the gin and the syrup and stir. Top the cup with a heap of crushed ice and deck with mint. Dust the whole thing with icing sugar to give it a ‘Paul Hollywood, silver fox’ lustre.

You can choose to leave the dough vanilla flavored and just add the peppermint extract to the icing as well. You do have to chill this dough before making the cookies so make sure you make the ...