A vintage classic and reminiscent of my school days, peppermint creams make the perfect and utterly delicious edible gift! So why not forgo the After Eight mints this Christmas and pass around a plate of homemade peppermint creams? My mini versions are dipped in dark chocolate and cut into bitesize rounds but it is Christmas, so get creative and dig out whatever cookie cutter you have and get stamping!
Bitesize peppermint creams
Makes 20-30 mini rounds / Hands on time 20 mins / Total time 40 mins + setting time / V Gf
You’ll need: Baking paper, rolling pin and a small round cookie cutter
300g icing sugar (plus extra for dusting)
¼ tsp peppermint flavouring
1 egg (the white separate from the yolk)
1 tsp of lemon juice
90g Green and Black’s Organic 70% dark chocolate
1. Separate the egg yolk from the egg white in a small bowl and discard the egg yolk. In a large mixing bowl, sieve the icing sugar before adding half the egg white along with a ¼ tsp of peppermint flavouring and a tsp of lemon juice.
2. Mix slowly with a wooden spoon to avoid the icing sugar flying everywhere. The mix will seem very dry but keep mixing until the icing sugar comes together to form a firm dough. If you need more liquid add more egg white.
3. Once the dough has formed, remove the spoon from the bowl and knead the dough with your hands – like you would a bread dough. If the dough is too sticky you may need to add more icing sugar.
4. Line a large chopping board with a piece of baking paper and sprinkle with icing sugar, put to one side. Cut out another large piece of baking paper and place on a clean dry surface. Sprinkle with icing sugar and turn the dough out onto it before sprinkling with more icing sugar. Roll out the mixture with a rolling pin to roughly 1 centimetre thick.
5. Insert the cookie cutter into the dough, give it a twist and extract a little round of dough. Place the round onto the lined chopping board and repeat (gathering up and rolling out the dough if necessary). Cover the peppermint creams loosely with cling film and leave to set for at least 3 hours or preferable over-night.
6. Once set, it’s time to melt the chocolate. Fill a small saucepan halfway with water and bring to the boil. Once boiling, take off the heat and place a small heat-proof bowl over it. Break in the pieces of chocolate and wait for it to melt (try not to stir it until nearly all the chocolate has melted). Meanwhile, line a baking tray or cooling rack with baking paper sprinkled with icing sugar.
7. Once melted, tilt the bowl slightly to the side to allow a deeper pool of chocolate for you to dip your peppermint creams into. One by one, dip each peppermint cream into the chocolate, wait for the drips to stop and place on your newly lined cooling rack. Repeat until all of your peppermint creams are coated.
8. Leave in a cool dry place for the chocolate to set. Once set, carefully peel the peppermint creams off the baking paper before boxing up and gifting to a lucky family member or friend.
For more Christmassy ideas visit my new Christmas page.
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