Jonathan’s mother made these at when I was a boy, half dipped in chocolate they are even better.

1 Ib of icing sugar
10 drops of peppermint oil extract..or more to taste (for cooking)
I egg white
1 tsp of cream
3 drops of lemon juice

The Method

Add the peppermint oil to the icing sugar, then whip the white of the egg and add to the misture along with a teaspoon of cream and 2-3 drops of lemon juice.

Mix and knead the mixture and roll out on a board to the required thickness, cut out with a small round cutter, and place on a plate covered with grease proof paper, leave to dry. then place in the fridge to cool if you are going to cover in chocolate

For choc covered, melt chocolate in a bowl over hotwater (best quality plain cooking chocolate) and dip each peppermint cream in chocolate and place back on greaseproof paper when finished return to the fridge to harden.

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