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Egg-free peppermint creams

  • Time to make: 30 mins, plus overnight drying
  • Serving: 10 people
Ratings: 4.7
Ingredients

Ingredients

  • 1 cup icing sugar
    • 4 teaspoons skim milk
    • ½ teaspoon green food colouring (optional)
    • ¼ teaspoon peppermint essence
    • extra ⅓ cup icing sugar, for dusting (do not mix it with the rest)
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Mix icing sugar, milk, food colouring (if using) and essence until they stick together. Add more milk if the mixture is too powdery. Add more sugar if it’s too moist.

    2 Dust the kitchen counter and rolling pin with icing sugar. Roll the mixture until it’s as thick as your little finger.

    3 Dip the cutter in icing sugar and cut out small shapes (circles work best). Rework the scraps until all the mixture is used.

    4 Set peppermint creams on wax paper to dry overnight. The following morning, turn them over to dry the underside.

    HFG tip

    The trick to good presents is good presentation.

    • Pack your edible present in a gift box lined with wax paper. If packing more than one layer, separate the layers with a sheet of wax paper.
    • Wrap the box in tin foil, scraps of fabric, or white paper with your own drawings.
    • Be creative with your decorating. Try ribbon bows, beads, seashells, real pine needles or tinsel.

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