Do you like sweet treats? Why don’t you make some for yourself and your family to enjoy over the Christmas period?
Peppermint creams is particularly suited for Christmas, when they are a lighter alternative to the heavy traditional food served for the holidays. Make them white and cut them into small rounds, or perhaps with any small cutters of your choice.
White from one large egg or two small eggs
8 oz icing sugar
Small amount of peppermint essence
Food colouring (optional)
Beat the egg white in a bowl with a fork and sieve (sift) in 6oz of icing sugar (frosting). Mix well with a wooden spoon and then sieve in more icing sugar, a little at a time, until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this.
Add 3 – 4 drops of peppermint essence and gently knead until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of peppermint essence.
Sprinkle icing sugar over a rolling pin to prevent sticking, and roll the paste to a quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter, or, if pressed for time, cut out small squares with a knife.
Cover a plate with non-stick parchment or greaseproof paper and place the peppermint creams on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in an airtight tin.