Easy Peppermint Creams Recipe
Summary
MethodMelted
Ingredients
| Icing Sugar | 8 Ounce, sifted | |
| Egg white | 1 Tablespoon, beaten | |
| Few drops of peppermint essence | ||
| Plain chocolate | 1 Ounce, melted | |
Directions
In a bowl, mix the icing sugar to a stiff paste with the egg white. Add a few drops of peppermint essence to taste. Roll out the peppermint dough to 6 mm (1/4 inch) thick between sheets of non-stick kitchen or wax paper. Stamp out 2.5 cm (1 inch) rounds with a plain cutter. Leave for at least 24 hours to firm. Coat half the peppermint creams with melted chocolate, to give a fifty-fifty effect. Place on wax paper to dry.
Store both plain and chocolate creams in an airtight container, with paper between each of the layers. Makes about 28
Store both plain and chocolate creams in an airtight container, with paper between each of the layers. Makes about 28
Chef
