Peppermint creams
- Preparation and cooking time
- Total time
- + setting
- Easy
- Makes 20
Ingredients
- 300g icing sugar, plus extra for dusting
- 1 egg white, beaten
- ¼-½ tsp peppermint extract
- melted, for drizzling dark chocolate, (optional)
Method
- STEP 1
Sift the icing sugar into a bowl. Add the egg white, a little at a time, until the mixture comes together into a soft dough – you may not need to use it all. Add a few drops of peppermint extract, taste and add a bit more if you prefer a stronger flavour.
- STEP 2
Roll the dough into 20 balls (weighing for accuracy, if you like), then gently flatten each one in your palm using your fingertips – they should look like thick coins. Transfer to a baking tray lined with baking paper and dusted with a little icing sugar. If you like, press a pattern using a fork into each peppermint cream, then leave to set in a cool place for 2-4 hours or until firm. When the peppermint creams are firm, drizzle over the melted chocolate, if using.
