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Peppermint Creams |
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Ingredients
As 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
Method
Sift 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 (¼ 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
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