Christmas Make & Bake Part 6: Peppermint Creams
A Christmas classic this one!
These dinky little sweets make great gifts or save them all for yourself and scoff the lot while wrapping the presents! You can colour them to match your decorations or even dunk them in melted chocolate, mmmmmm chocolate.
You will need:
Icing sugar
Egg – just the white of 1 large egg
Peppermint essence
Red food colour
Glacier mints, candy canes or edible glitter to serve
A fridge
Separate the white of the egg and whisk lightly until frothy but not stiff
Weigh and sift your icing sugar into the egg white – this creates pretty icing sugar clouds in your kitchen. Sweet.
Add a few drops of peppermint essence and stir everything together until it forms a thick dry paste
Split the paste into half and place in separate bowls. Add the food colour to one bowl. Depending on how bold you want your colour you may need to add quite a lot of the food colouring – make sure you counteract this by adding more icing sugar if the paste gets too wet.
Make small balls of the paste and place on a greased tray then press down with a fork to flatten the shape and leave a pretty pattern.
Put the try in the fridge for up to 24 hours so the creams harden then store in an air tight tin in a cool place and serve sprinkled with the mints, candy canes or edible glitter. Delicious.
Don’t forget to check back tomorrow for Christmas Make & Bake 7 and if you haven’t already take a look at Christmas Make & Bake 1: Peppermint Bark, Christmas Make & Bake 2: Woollen Wonders, Christmas Make & Bake 3: Rudolph Biscuits, Christmas Make & Bake 4: Santa’s Hot Chocolate and Christmas Make & Bake 5: Papercraft
Merry Christmas!
Sam
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