Peppermint Cream
A delightful refreshing end to a meal or a pretty gift, try these little sweet discs.
1 medium egg white
1t peppermint extract (less if you prefer)
Food colouring (optional : pale green or pink)
340g icing sugar
silver cake decorating balls
Lightly beat the egg white by hand until just bubbly. Add the peppermint extract and gently mix in. Sift the icing sugar and add three quarters to the eggs white, mixing thoroughly. Add the remainder of the icing sugar, a little at a time until you have a firm paste that you can roll out. Divide the mixture into 3 and add the food colouring, leaving one batch white. Knead with your hands until smooth.
Dust a work surface with icing sugar. Roll out the mixture to 5mm in thickness. Use a small cutter to cut out rounds. Decorate with a single silver ball in the centre and place on a tray line with baking paper to set overnight. Store in an airtight container.
1 medium egg white
1t peppermint extract (less if you prefer)
Food colouring (optional : pale green or pink)
340g icing sugar
silver cake decorating balls
Lightly beat the egg white by hand until just bubbly. Add the peppermint extract and gently mix in. Sift the icing sugar and add three quarters to the eggs white, mixing thoroughly. Add the remainder of the icing sugar, a little at a time until you have a firm paste that you can roll out. Divide the mixture into 3 and add the food colouring, leaving one batch white. Knead with your hands until smooth.
Dust a work surface with icing sugar. Roll out the mixture to 5mm in thickness. Use a small cutter to cut out rounds. Decorate with a single silver ball in the centre and place on a tray line with baking paper to set overnight. Store in an airtight container.
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