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Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
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Peppermint CreamsIngredientsAs these are made with raw egg white, it is probably advisable not to give them to anyone very old or vulnerable to illness as there could be a slight risk of salmonella.Makes about 28 peppermints 375g icing sugar 2 small egg whites a few drops of peppermint essence or to taste MethodSift the icing sugar into a bowl. Using a wooden spoon roughly beat in the egg white, along with a few drops of peppermint essence into the sugar. As the sugar begins to form rough balls, gently knead until it forms a smooth dough. Adjust the peppermint flavour to taste. Sprinkle some sifted icing sugar on to a spotless work surface and turn out the peppermint paste.Then either roll out paste to 5mm (ΒΌ inch) thickness and using a pastry cutter, stamp out the peppermint creams. Or divide the paste into 28 pieces, roll each ball in the palm of your hand and lightly flatten into discs. Cover a cooling rack with some greaseproof paper and arrange the soft peppermint creams on top. Cover with more greaseproof paper. Leave in a cool place for at least 24 hours, so that they become crisp and firm on the outside and soft on the inside. Pack into a pretty box or bag lisned with tissue paper. This recipe was kindly provided by Sybil Kapoor Back to the recipe page |
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