#handmade sweets

Peppermint creams This is a no raw egg white version of peppermint creams, so is suitable for young children and very easy to make. Preparation : 20 minutes Cooking : 0 Inactive : 240 minutes Total : 4 h 20 Yield : depends on thickness and size of cutter. Ingredients 225g Royal icing mix. Cooled, boiled water (anything between 1 and 4 tbsps). A few drops peppermint essence (to taste). A few drops green food colouring. 25g to 50g melted chocolate to decorate. Recipe * Place the Royal icing mix into a large bowl. * Add one tablespoon of water to start with and mix well. * Add more water 1 teaspoon at a time until the mixture forms a stiff, kneadable paste texture. * Add some peppermint essence (to taste, I used just under a capful), and a drop or two of food colouring. Mix well, then turn the mixture out onto some Greaseproof paper on the worktop. * Knead the mixture until the colour has mixed through evenly. If it becomes too sticky sprinkle some icing sugar onto the Greaseproof and continue to knead to a firm paste. * Using a rolling pin, roll out the mixture to your desired thickness, keeping it on the Greaseproof paper to avoid it sticking to your worktops, and using a sprinkle of icing sugar to stop the pin sticking. (for children I do 5mm thickness and use a 2cm cookie cutter, adults may prefer 10mm thickness, to make them more like chocolate covered creams found in tins of sweets). * Using your chosen cutter, cut out your shapes and place them on a Greaseproof lined tin to dry for 2 hours. * After 2 hours melt the chocolate and decorate either by dipping the peppermint creams into the chocolate or drizzling it over them. * Leave to dry for another 2 hours. * Place in an Airtight container and eat within one week. Comments Royal icing mix is usually next to the icing sugar in most large supermarkets. It contains dried, pasteurised egg white, making it safe for young children and pregnant ladies. This mixture can also be used to make other types of "creams". Lemon/orange creams: use juice or extract instead of the peppermint extract and change the food colouring to yellow or orange. Coffee creams: make up a mixture of 2 teaspoons coffee in 4 tablespoons of boiling water, and use this in the place of water and peppermint essence. Cookware Large mixing bowl. Scales. Wooden spoon. Tablespoon. Teaspoon. Rolling pin. Cookie cutters. Greaseproof paper. Drying rack/tray. Airtight container.

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