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11 December 2018

Welcome back to my DIY Christmas gift guide, a mini series of simple recipes for homemade (and delicious!) Christmas presents. 

Peppermint creams are so quintessentially Christmassy. We used to make these every Christmas, always using the same ancient bottle of peppermint essence which never seemed to run out (perhaps because this was the only time we ever used it). We used to colour the mixture with pink and green food dye - and you could certainly do that too. Personally, I like the snowy white appearance of the uncoloured creams, which feel so festive and comforting.

This is the third recipe in my DIY Christmas gift guide mini series. Catch the first two recipes from the series - fancy festive chocolate buttons and quince fruit pastilles - HERE and HERE.

1 egg white
500g icing sugar, plus extra for dusting
Juice of 1/2 lemon
2-3 tsp peppermint essence 

Line two baking trays with baking paper. Whisk the egg white in a large bowl, until the mixture reaches the stiff peaks stage. Slowly add the icing sugar, lemon juice and peppermint essence. Add the peppermint essence one teaspoon at a time, tasting after each addition, until the mixture tastes minty enough. 

Dust a work surface with plenty of icing sugar, then turn the peppermint mixture onto it. Dust a rolling pin with icing sugar, then roll out the mixture thinly. Use a 3 or 4cm cutter to cut out circles, then place onto your lined baking trays. Chill in the fridge for a couple of hours, until the creams have set hard. Store out of the fridge in an airtight container. 

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