Peppermint creams
An easy, homemade version of this retro classic. Peppermint creams make delicious Christmas presents and children will have great fun stamping out the circles and decorating with chocolate.
Ingredients
- 1 free-range egg white
- Β½ lemon, juice only
- 1 tsp peppermint flavouring
- 425g/15 oz icing sugar, plus extra for dusting
- 175²µ/6ΒΌ΄Η³ϊ dark chocolate
Method
Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste.
Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.
Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set.
Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set.
