Peppermint creams recipe

118 ratings Rate
  • Makes 24
  • 20mins to prepare and 10mins to chill
  • 90 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
peppermint creams HERO

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.

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.

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.

See more baking recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 388kj 90kcal 5%
  • 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

Convert

Suggested tips and skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.