Line two baking sheets with parchment.
Place into an electric mixer bowl the powdered sugar, butter, cream and extracts and beat until smooth – around two minutes.
Roll into balls then place on the baking sheets.
Using the back of a flat measuring cup, place a piece of parchment on the top of each rolled ball and press down with the cup.
Once you have flattened all the balls, cover the trays with clingfilm and place in the freezer for 30 minutes.
Place the white chocolate and coconut oil in a heatproof bowl and place over a pan of simering water. Ensure the water does not touch the base of the bowl. Stir until smooth and melted.
Dip each cream into the chocolate and aloow any excess to drip off before placing back onto the baking tray.
Sprinkle crushed peppermints on top then place in the fridge to set.
Store in the fridge covered for up to one week.