Egg-free peppermint creams

Author: Yvonne Walus - Recipe writer

Photographer: Carolyn Robertson

Serves: 10

Time to make: 30 mins , plus overnight drying

Ingredients

More weights & measures

1 cup icingfrostingX sugar

4 teaspoons skim milk

½ teaspoon green food colouring (optional)

¼ teaspoon peppermint essence

extra ⅓ cup icingfrostingX sugar, for dusting (do not mix it with the rest)

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Instructions

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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.

Nutrition Info (per serve)

Calories 74 cal

Kilojoules 310 kJ

Protein 0 g

Total fat 0 g

Saturated fat 0 g

Carbohydrates 18 g

Sugar 18 g

Dietary fibre 0 g

Sodium 0 mg

Calcium 0 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.