Peppermint Creams (v)

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The usual way to make peppermint creams is to use a raw egg white. This recipe replaces that with 1 tablespoon of glycerine. They are tricky little buggers to roll out so I recommend using two sheets of baking paper to stop them from sticking. Only roll a small section at a time and cut a few at a time to help with them keeping their shape. Once they have been left to air dry for a few hours you can dip in chocolate for a more luxurious finish if you want. It is Christmas after all and these taste just like After Eights 🙂

For about 30 trees you need

  • 200g sifted icing sugar
  • 1 tbsp glycerine
  • 1 tsp peppermint extract
  • 1-2 tbsp water
  • A LITTLE green dye. Don’t use as much as I did!!!
  • 75g melted dark chocolate (optional)
  1. Place all the ingredients apart from the water in a bowl. Add enough water to make a firm but pliable dough.
  2. Roll out between sheets of baking paper and cut into shapes.
  3. Leave to dry on parchment paper and dip in chocolate if you wish.

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