In a mixing bowl, combine icing sugar, condensed milk, peppermint flavoring, and water. Mix vigorously for about 3-5 minutes until a stiff paste forms.

If your mixture feels too dry, add more water, one teaspoon at a time, mixing until you achieve a smooth consistency.

Dust a clean work surface with icing sugar, roll the paste to about 0.5 cm thick, and cut out approximately 24 rounds.

Place the cut rounds on a parchment-lined tray and allow them to dry for about 30 minutes.

Melt dark chocolate in a heat-proof bowl over simmering water, stirring until smooth. Let it cool slightly.

Fill a piping bag with melted chocolate and drizzle it over the peppermint rounds.

Refrigerate the decorated rounds for about 10 minutes until the chocolate hardens.

Serve immediately or store in an airtight container for up to a week.