In a jug, steep the Tick Tock Green Rooibos teabag in the boiling water for 5 minutes, then remove.
Place the icing sugar in a large bowl, and make a well in the centre with a spoon.
Add the peppermint extract, lemon juice and green food colouring to the steeped Green Rooibos tea.
Pour a splash of the combined liquid into the well, and begin to slowly mix, working from the inside out. Gradually add more liquid, a little at a time, adding more only if the mixture is dry. Continue until the mixture is firm and smooth.
Dust some icing sugar onto a clean work surface and roll out the peppermint cream mixture with a rolling pin until about 0.5cm thick.
Using small cutters, cut the mixture into shapes. Set aside on some baking paper for an hour to harden, turning over after 30 minutes in order to dry out both sides.
Meanwhile, break the chocolate into chunks and place in a small heatproof glass bowl. Place in the microwave for 15-second intervals and stir in between. Continue this process until the chocolate is completely melted.
Dip each peppermint cream into the melted chocolate, so that half of the peppermint cream is covered, then place them back onto the baking paper.
Once all have been half covered in chocolate, place them in the fridge for 3 hours until set. These will keep in an airtight container for up to 2 weeks.