Peppermint & rose cream napkin decorations
These elegant edible adornments really finish off a beautifully set dinner table on those special occasions
Difficulty and servings
MAKES about 18
Preparation and cooking times
Prep 40 mins
plus drying
- 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.
- 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.
- To make decorations or napkin rings, thread some ribbon through the holes and tie around a rolled up napkin, or to the tree.
PER CREAM
65 kcalories, protein 0g, carbohydrate 15g, fat 0.5 g, saturated fat 0.3g, fibre 0g, sugar 15g, salt 0 g
Recipe from bbcgoodfood.com, December 2011.
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http://www.bbcgoodfood.com/recipes/1826700/
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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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Difficulty and servings
MAKES about 18
Preparation and cooking times
Prep 40 mins
plus dryingIngredients
- 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
PER CREAM
65 kcalories, protein 0g, carbohydrate 15g, fat 0.5 g, saturated fat 0.3g, fibre 0g, sugar 15g, salt 0 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
