Since I was a little girl I’ve loved peppermint creams. I remember making them at school – little rounds of pink and green and a crudely sewn felt stocking to carry them.
A few years ago I made them as part of a Christmas gift hamper that I made for family. My sister in law who was pregnant at the time, ate the whole box in one sitting, so I know this recipe is a winner!
Peppermint creams needn’t be a confection restricted to Christmastime. They’re very pretty made in heart shaped for Valentine’s, or moons and stars for Halloween. And as was revealed when Beth found herself getting stuck in, children of all ages enjoy making them.
You will need
250 grams icing sugar
1 egg white
Food colouring gels (optional)
White, dark or milk chocolate (optional)
Sprinkles, edible lustre, edible glitter (optional)
- Start by sieving the icing sugar into a bowl
- Add a few drops of peppermint and a tiny bit of egg white
- Mix well
- Continue to add egg white in tiny amounts until the mixture comes together as a dough that can be rolled out with a rolling pin
- Taste a little and add more peppermint if needed
- Add a tiny amount of food colouring gel
- If the dough becomes too loose, simply add a little more icing sugar
- Roll out the dough and cut out small shapes
- Place on a sheet of greaseproof paper and allow to harden
- Decorate with melted chocolate if you choose
Package in little bags or boxes and give as gifts.
Love Rachel ❤️