Peppermint & rose cream napkin decorations
- Sarah Cook
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Makes about 18
Easy
Prep: 40 mins
Plus drying
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These elegant edible adornments really finish off a beautifully set dinner table on those special occasions
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per cream
-
kcal65
-
fat0.5g
-
saturates0.3g
-
carbs15g
-
sugars15g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 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.
-
step 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.
-
step 3
To make decorations or napkin rings, thread some ribbon through the holes and tie around a rolled up napkin, or to the tree.
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