Peppermint creams

The Amazingly Easy and Fantastically Tasty Peppermint Cream

I like them as a nibble but will also do a post on making them into Christmas baking or gifts

There are two ways to make these, one that involves egg white and one that doesn't so I will cover them both

What you need to be a peppermint cream expert

Peppermint essence.....no freakin way huh

500g Icing sugar

Water as needed

Green food colouring-traditionally either green or left white

Egg white-beaten-for the egg white version

To be honest I find they both taste the same, genuinely cant find a difference but the egg white version are more pliable and have a sheen to them

For you non egg white lovers

Pour the 500g of icing sugar into a bowl and start adding water a teaspoon at a time
If you don't have a bowl guard.....buy one as icing sugar makes a freakin mess
Stir in half a teaspoon of green food colouring at this point to make sure its completely mixed through and keep adding small amounts of water until a stiff dough is formed

Get a tray ready with a sheet of greaseproof paper on it and get ready to be a peppermint cream expert

You can either roll small amounts into balls and flatten to make little discs or you can roll them into balls and use a fork to flatten to get grooves.
Either way you choose make sure you flatten them as soon as they are rolled as otherwise they start to dry them crack around the edges

After rolling/flattening and forking pop on the tray and out back in the fridge where they should live for a couple of hours

Pack any way you fancy if its for gifts-into little boxes tied with ribbon, into little cello bags with cute home made style labels...whatever you fancy-its your baking after all

Or just put them in your belly

Egg white version-you need 400g icing sugar instead of 500g, or you can use 500g and just add a little water to get the dough to the right consistency
Put the icing sugar in a bowl and beat an egg white in another, mix the peppermint and the colouring into the egg white them pour into the icing sugar and mix.

The rest of the recipe is the same as the non egg white version

enjoy