‘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
Ingredients
- 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
Method
- In a bowl, whisk the egg white until it forms stiff peaks, then slowly add in peppermint flavouring, lemon juice and icing sugar.
- Dust your work surface with icing sugar, then roll out the peppermint, lemon juice and icing sugar “dough” thinly.
- 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.
- 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.
- 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.
