You are here

Easy Peppermint Creams

Western.Chefs's picture
Ingredients
  Icing sugar 8 Ounce, sifted
  Egg white 1 Tablespoon, beaten
  Peppermint 2 Drop
  Plain chocolate 1 Ounce, melted
Directions

In a bowl, mix the icing sugar to a stiff paste with the egg white. Add a few drops of peppermint essence to taste. Roll out the peppermint dough to 6 mm (1/4 inch) thick between sheets of non-stick kitchen or wax paper. Stamp out 2.5 cm (1 inch) rounds with a plain cutter. Leave for at least 24 hours to firm. Coat half the peppermint creams with melted chocolate, to give a fifty-fifty effect. Place on wax paper to dry.
Store both plain and chocolate creams in an airtight container, with paper between each of the layers. Makes about 28

Recipe Summary

Method: 
Melted

Rate It

Your rating: None
4.128125
Average: 4.1 (16 votes)