Polar bear peppermint creams 2016

Polar bear peppermint creams

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • makes 15-20

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
Nutrition: per peppermint cream (20)
HighlightNutrientUnit
kcal55
low infat0g
saturates0g
carbs13g
sugars13g
fibre0g
protein0g
salt0g
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Ingredients

  • 250g icing sugar
  • 1 egg white, beaten
  • few drops of peppermint essence
  • 15 chocolate sweets (we used Waitrose blue and green chocolate beans)

Method

  • 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.

  • STEP 2

    Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.

  • 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.

  • 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.

  • 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.

  • STEP 6

    Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.

Goes well with

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    Rating: 5 out of 5.11 ratings
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