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Christmas Recipe - Peppermint Creams

What you will need


  • 250g Icing Sugar
  • Half the white of a small egg, mixed from dried egg white (Mix as directed on the packet)
  • 1 teaspoon of peppermint flavouring
  • 2 teaspoons lemon juice
  • Green food colouring


  • A rolling pin
  • Small cutters
  • A large plate or tray covered in cling film

This recipe will make approximately 25 peppermint creams.


  1. Sift the icing sugar through a sieve in to a large mixing bowl. Using a spoon make a hole in the middle of the icing sugar.
  2. Mix the egg white, peppermint flavouring and lemon juice together in a small bowl and then pour the mixture in to the icing sugar.
  3. Use a blunt knife to stir the mixture then squeeze it between your fingers until its smooth like a dough.
  4. Cut the mixture in to two pieces. Add a few drops of green food colouring to one of the mixtures and use your fingers to mix the food colouring in. If it gets a little sticky add a little icing sugar.
  5. Sprinkle some icing sugar on to a clean work surface and on to your rolling pin. This stops the mixture sticking.
  6. Roll out the mixture until it is about as thick as your little finger. Then use your cutters to cut out the shapes.
  7. Use a blunt knife to lift the shapes on to the cling film covered plate/tray.
  8. Leave them to dry for at least an hour or until they become hard.


You can get small cutters and a sieve from most budget variety shops. If you do not have a rolling pin, thoroughly wash and clean a small plastic drinks bottle and fill tightly with rice or flour.



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