Peppermint creams
- Preparation and cooking time
- Total time
- 12hours for calling
- Easy
- Serves 25
Ingredients
- 1 egg white (optional{no egg vegan substatute[or milk]})
- 500g icing sugar
- peppermint esscence
- food colouring (optional)
- 200g milk chocolate
- tin foil
- 2 trays
- sieve
- small cookie or pastry cutter
- big bowl
- rolling pin
- dessert spoon
- wooden mixing spoon
Method
- STEP 1seperate the egg white from the yoke, put it in a bow, add 6 sieved dessert spoons of icing sugar to the egg and mix well.
- STEP 2Add a few drops of peppermint esscence , food colouring of your choice and mix well.
- STEP 3Keep adding 2 sieved spoonfuls untill you cant mix any more and then add another 2 spoonfuls in and need. If to wet add 2 more spoonfulls , if too dry add a table spoon of water and need in.
- STEP 4Covr both of your trays with tin foil and sprinkle both with icing sugar. Roll you dough out on one to about 1 cmn thick and cut it out with your cutter. Place on the other tray and leave for 12 hours not covered. For speaded up tim flip them when one side has gone very hard and then should take 3-6 hours.
- STEP 5Break up your chocolate and melt it in a bowl. dip half of your cream in the chocolate and leave to set for another 30 minutes or a bit more.
