Jonathan Spencer’s Recipe for Peppermint Creams

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Recipe for Peppermint Creams by Jonathan Spencer

I used to love it when my mother made these at Christmas when I was a boy, half dipped in chocolate they are even better.
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The ingredients
1 Ib of icing sugar
10 drops of peppermint oil..or more to taste (for cooking)
I egg white
1 tsp of cream
3 drops of lemon juice

The Method

Add the peppermint oil to the icing sugar, then whip the white of the egg and add to the misture along with a teaspoon of cream and 2-3 drops of lemon juice.

Mix and knead the mixture and roll out on a board to the required thickness, cut out with a small round cutter, and place on a plate covered with grease proof paper, leave to dry. then place in the fridge to cool if you are going to cover in chocolate

For choc covered, melt chocolate in a bowl over hotwater (best quality plain cooking chocolate) and dip each peppermint cream in chocolate and place back on greaseproof paper when finished return to the fridge to harden.

if you use my recipe and it works for you please either use the comment button underneath the article or the forum button at the top of the page to tell me how you got on.

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• Jonathan Spencer’s recipe for Marzipan
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• Homemade Christmas Mincemeat – Jonathan Spencer’s recipe

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This entry was posted on Friday, February 3rd, 2006 at 11:02 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed.