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Member recipe

Peppermint creams

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Member recipe by


Serves 1 - 25

It is for any occasion and is very light if made correctly

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  • 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


    1. seperate 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.
    2. Add a few drops of peppermint esscence , food colouring of your choice and mix well.
    3. Keep 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.
    4. Covr 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.
    5. Break 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.

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