Polar bear peppermint creams
- Miriam Nice
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makes 15-20
Easy
Prep: 30 mins
no cook
A star rating of 4.3 out of 5.16 ratingsRate
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We're in love with these cute minty treats that the kids can get involved in making. If you want a more classic cream, coat pieces in melted dark chocolate
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g icing sugar
-
1 egg white
beaten
-
few drops of peppermint essence
-
15 chocolate sweets
(we used Waitrose blue and green chocolate beans)
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Nutrition: per peppermint cream (20)
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kcal55
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fat0g
low
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saturates0g
-
carbs13g
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sugars13g
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fibre0g
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protein0g
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salt0g
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Method
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step 1
Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
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step 2
Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
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step 3
Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
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step 4
Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
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step 5
Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
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step 6
Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.
Recipe from Good Food magazine, November 2016
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A star rating of 4.3 out of 5.16 ratings
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