Peppermint Creams

Peppermint Creams

Great for Christmas or all year round

• Measure out 350g of icing sugar.

• Sift 175g icing sugar into a bowl and add three tablespoons of cold water (you might need to add a few drops more but see how you go). Beat well with a spoon.

• Add a couple of drops of peppermint essence or peppermint oil (be sparing as it can be very strong, and you can always add more if needed).

• If your children find peppermint too strong a taste, why not try freshly squeezed orange juice? Remember to use less water with this alternative as the juice will make the icing sugar quite runny, too.


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• Gradually add more of the measured out icing sugar and when it becomes too stiff to stir with the spoon, knead in the rest with your hands so it makes a soft sugary dough. Check it now to make sure it is minty enough to suit your taste.

• Scatter a little spare icing sugar onto a clean table surface and put your dough on this. Rub a little icing sugar onto a rolling pin then roll out the dough to about half a centimetre thickness.

• Invite the children to choose some pretty cutters to make shapes from the dough, or use the rim of an egg cup to make small round peppermint treats.

• Line a tray with greaseproof paper and place the shapes on this. Leave them in a dry warm place overnight to harden, then store them in an airtight food container.

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I remember making these at school, will use this recipe for an enforced nostalgia torture session with my boys!

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hi. how many do this recipe make please. i am going to be making as presents and want to make sure i buy enough ingredients. thanks.

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Once hardened, dip in chocolate and allow to dry for an extra special treat!

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