Peppermint & rose cream napkin decorations

Peppermint & rose cream napkin decorations

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Cooking time

Prep: 40 mins Plus drying

Skill level

Easy

Servings

Makes about 18

These elegant edible adornments really finish off a beautifully set dinner table on those special occasions

Nutrition and extra info

Nutrition info

Nutrition per cream

kcalories
65
protein
0g
carbs
15g
fat
0.5g
saturates
0.3g
fibre
0g
sugar
15g
salt
0g

Ingredients

  • 300g ready-to-roll regal icing
  • little peppermint essence or extract
  • little rosewater
  • few drops blue and pink food colouring - or whatever colours you like

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Method

  1. Divide the icing in half. Knead the peppermint essence and blue food colour in to one half, in drips, until you have a flavour and colour you like. Repeat with the rosewater and pink colouring in the other half.
  2. Roll the two icings out on a lightly sugar-dusted surface to around ½ cm thick. Use a small biscuit cutter to stamp out shapes – we used hearts and stars in two sizes, then re-roll trimmings to get as many shapes as you can. If you want to use as decorations, stamp a hole out of the centre using the tip of a small piping nozzle or poking with the end of a skewer. Dry on a sheet of baking parchment for a couple of days. Store in airtight containers, layered between more sheets of baking parchment.
  3. To make decorations or napkin rings, thread some ribbon through the holes and tie around a rolled up napkin, or to the tree.

Recipe from bbcgoodfood.com, December 2011

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