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Peppermint creams recipe

196 ratings

A sweet treat that doubles as a great Christmas gift, these peppermint creams are awfully easy to eat. It's just the right amount of peppermint flavouring prevents these from being too cloying or saccharine, so be sure to follow the recipe exactly. See method

Makes 24
20mins to prepare and 10mins to chill
90 calories / serving
Vegetarian

Ingredients

400g (13oz) icing sugar, sieved, plus extra for dusting
1tbsp condensed milk
1-2tsp peppermint flavouring, to taste
100g (3½oz) dark chocolate, broken into chunks

Each serving contains

Energy
390kj
90kcal 5%
Fat
1g 1%
Saturates
1g 5%
Sugars
21g 23%
Salt
0.5g <1%

of the reference intake
Carbohydrate 20.9g Protein 0.3g Fibre 0.1g

Method

In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water, likewise, add more icing sugar if it feels too runny.
Dust a work surface and rolling pin with icing sugar and roll the paste out to about half a centimetre (0.5cm) thick. Dip a 4cm (1 1⁄2cm)-diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating.
Melt the chocolate in a heat-proof bowl set over a pan of just simmering water. Allow to cool slightly, then spoon into a piping bag fitted with a small, plain nozzle. Pipe the chocolate in a zig-zag pattern. Chill for 10 minutes, or until set.

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