These are simply delicious and inexpensive to make. They require no cooking and could be made safely by children – with guidance. If you like you can dip one side of the creams into melted chocolate.
Makes about 20 peppermint creams
- Sift the icing sugar into a bowl and then stir in sufficient egg white to make a paste. Add a few drops of peppermint essence and knead well. The mixture should be thick and pliable.
- Sift a little extra icing sugar onto a piece of waxed paper or non – stick paper. Place the peppermint paste on the paper, cover with another piece and roll out. Stamp out into rounds of 1 inch (2.5cm) diameter and about ¼ inch (6mm) thick. Leave to dry for about 24 hours. Store in an airtight container until required.
This recipe is from: Mary Berry's Ultimate Cake Book (BBC Books)
- 8oz (225g) icing sugar
- 1 egg white, lightly beaten
- a few drops of peppermint essence