‘Pop in your Mouth’ Peppermint Creams

These classic Christmas treats are so simple to make. Why not get together for a family baking afternoon and wrap your minty creations as Christmas stocking fillers for family and friends?

3 hours

Serves 15-20 people


  • 1 Free Range Ethical Egg, whites only
  • 1 teaspoon peppermint flavouring
  • Juice of ½ lemon
  • 425g icing sugar, plus extra for dusting
  • 175g dark chocolate


  1. In a bowl, whisk the egg white until it forms stiff peaks, then slowly add in peppermint flavouring, lemon juice and icing sugar.
  2. Dust your work surface with icing sugar, then roll out the peppermint, lemon juice and icing sugar “dough” thinly.
  3. Using a small cookie cutter in the shape of your choice, cut out your Christmas shapes and place them on a baking tray, to chill for 1-2 hours in the fridge, until the peppermint “dough” has set.
  4. In a bowl over a pan of simmering water, melt the chocolate, taking care not to let the bottom of the bowl touch the water.
  5. To finish, dip the peppermint cream shapes into the melted chocolate and put them onto a baking try. Chill again in the fridge, until the peppermint shapes and chocolate have set.