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Peppermint creams recipe

Peppermint creams recipe

186 ratings

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  • Makes 24
  • 20mins to prepare and 10mins to chill
  • 90 calories / serving
  • Vegetarian


  • 400g (13oz) icing sugar, sieved, plus extra for dusting
  • 1tbsp condensed milk
  • 1-2tsp peppermint flavouring, to taste
  • 100g (3½oz) dark chocolate, broken into chunks

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    1g 5%
  • Sugars

    21g 23%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 20.9g Protein 0.3g Fibre 0.1g


  1. In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water, likewise, add more icing sugar if it feels too runny.
  2. Dust a work surface and rolling pin with icing sugar and roll the paste out to about half a centimetre (0.5cm) thick. Dip a 4cm (1 1⁄2cm)-diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating.
  3. Melt the chocolate in a heat-proof bowl set over a pan of just simmering water. Allow to cool slightly, then spoon into a piping bag fitted with a small, plain nozzle. Pipe the chocolate in a zig-zag pattern. Chill for 10 minutes, or until set.

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