Peppermint creams

Peppermint creams

By
From
Lucy's Bakes
Makes
30
Prep
10 mins
Photographer
Jacqui Melville

Peppermint creams are a welcome blast from the past. The other Lucy loves these but not as much as she loves them when she makes them with violet essence in place of peppermint for a delightful retro after-dinner treat. Try making them with other flavours and colours – orange, lemon, rose, violet – and cutting into different shapes. Always use natural flavourings and add just enough for a good taste. Use the tip of a skewer or cocktail stick to add the food colouring (to ensure you don’t overdo it).

Ingredients

Quantity Ingredient
1 egg white
a few drops peppermint extract
350g icing sugar, plus extra for rolling out
food colouring, (optional)

Method

  1. Lightly whisk the egg white for 4 –5 seconds to break it down a little and make it runny.
  2. Add a few drops of peppermint extract and whisk in.
  3. Sift in the icing sugar and mix to a stiff paste. It needs to be dry enough to hold its shape when rolled out and cut into shapes. Taste to check if you need to add more flavouring.
  4. If colouring, divide the paste into 2 and add enough green food colouring to give a nice minty colour to one half.
  5. Cover any peppermint cream mixture you are not immediately rolling out with cling film to prevent it getting dry. Dust the work surface with sifted icing sugar and roll out the paste to 7– 8 mm thick. Cut into 4 cm rounds using a small pastry cutter, dipping the edge of the cutter into icing sugar to help prevent it sticking. (If you haven’t got the correct-sized cutter, use something else, such as an egg cup.)
  6. Transfer the peppermint creams to baking paper and cover with a clean tea towel to dry out.
  7. When dry, store in an airtight container layered with baking paper for up to 4 weeks.

Note

  • This recipe is vegetarian, nut-free, dairy-free and gluten-free.

Alternative

  • Chocolate peppermint creams – Make the peppermint creams (or other flavoured ones) in the usual way and leave to set. Drop ½-teaspoon blobs of melted dark chocolate well apart onto baking paper on a baking sheet. Gently press the dried creams onto the chocolate, then leave to set.

What the the testers say

  • CLAIRE VAN DIJK – ‘I made these into small, round, very pepperminty balls, dipped them in very dark chocolate and served them as an after-dinner sweet.’

    TOM ROBERTS – ‘A great dairy-free treat and ridiculously easy to make.’

    CATHERINE AND MATTHEW SELLS– ‘Matthew and his friends from up the road were confined to the house in bad weather but had great fun making these peppermint creams. We’ll be doing them again for Christmas gifts and will go mad decorating with sugar balls, sprinkles and chocolate.’
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