Peppermint creams

A wooden board topped with circular peppermint creams drizzled with chocolate

Make these peppermint creams, then check out our Baileys truffles, gingerbreadchocolate tiffin and more homemade food gifts for Christmas.

  • 1037
  • Total time 20 minutes
  • Note + setting
  • Difficulty Easy

Ingredients

  • icing sugar 300g, plus extra for dusting
  • egg white 1, beaten
  • peppermint extract ¼-½ tsp
  • dark chocolate melted, for drizzling, (optional)

Method

  • Step 1

    Sift the icing sugar into a bowl. Add the egg white, a little at a time, until the mixture comes together into a soft dough – you may not need to use it all. Add a few drops of peppermint extract, taste and add a bit more if you prefer a stronger flavour.  

    Step 2

    Roll the dough into 20 balls (weighing for accuracy, if you like), then gently flatten each one in your palm using your fingertips – they should look like thick coins. Transfer to a baking tray lined with baking paper and dusted with a little icing sugar. If you like, press a pattern using a fork into each peppermint cream, then leave to set in a cool place for 2-4 hours or until firm. When the peppermint creams are firm, drizzle over the melted chocolate, if using. 

Nutritional data

  • kcals 61
  • carbs 15g
  • sugars 14.8g
  • protein 0.2g
  • salt 0.01g

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