Sugar mice
- Good Food team
Save recipe
Serves 12
Easy
Prep: 35 mins
plus 12 hrs drying
A star rating of 3 out of 5.4 ratingsRate
loading...
Make these sugar mice at least a day before serving, so they have time to dry out. The recipe makes 12 mice – enough for one for each of your family and friends!
Gluten-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Christmas truffles
A star rating of 3.9 out of 5.8 ratings
Christmas cake cupcakes
A star rating of 4.8 out of 5.33 ratings
Christmas brownie lollipops
A star rating of 3.4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 egg
white
-
1 tsp lemon juice
-
400-500g icing sugar
sifted
-
pink gel or paste food colouring
-
small chocolate sprinkles
You’ll also need
-
kitchen string
-
cocktail stick
-
1 baking sheet
lined with baking parchment
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal134
-
fat0g
low
-
saturates0g
-
carbs33g
-
sugars33g
-
fibre0g
-
protein0.3g
-
salt0.02g
Ad
Method
-
step 1
Put the egg white in a large bowl and whisk until foamy. Stir in the lemon juice.
-
step 2
Gradually stir in the icing sugar with a wooden spoon until really stiff, like dough. Or, dust the work surface with some icing sugar and knead the sugar into the mixture until you get the right consistency.
-
step 3
Divide the mixture in half. Add a dot of pink food colouring to one half, then knead in to evenly distribute the colour. Add a tiny bit more colouring if you want a stronger colour. Leave the second half plain.
-
step 4
Break off a walnut-sized piece of the mixture and roll into a rounded cone shape, then flatten one side so that the mouse can sit on a flat surface without toppling over. Pinch out little ears on top of the narrow end, then squeeze the same end into a nose. Press chocolate sprinkles into the face below the ears to make eyes. Cut a length of kitchen string about 4cm long, and push it into the round end of the mouse to make a tail.
-
step 5
Use a cocktail stick to dab a tiny amount of pink food colouring onto the nose, then put the mouse on a baking sheet lined with baking parchment.
-
step 6
Repeat the process with the remaining pink and white mixtures, then leave the mice to dry out for at least 12 hrs.
Recipe adapted from Magical Animal Cakes by Angela Romeo & Annie Rigg (£12.99, Ryland Peters & Small). Photographs © Ryland Peters & Small.
Recipe from Homemade Christmas, December 2020
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...