Dairy Free Peppermint Creams

Dairy Free Peppermint Creams

I love making Peppermint Creams at Christmas with the children. It’s a tradition on Christmas Eve to make some in the morning and then sit down and watch a Christmas movie with these and the Christmas Popcorn. You can make them any colour you like! Our current favourite colour is green, and so these are a lovely vibrant green!

Ingredients:

250g sifted icing sugar

1 egg white

Few drops of peppermint essence

Method:

Sieve the icing sugar into a large bowl. Add a little egg white and add a few drops of the peppermint essence.

Mix well so that it comes together as a soft dough.  

Gradually add the egg white until this happens.  

At this point, make sure you taste the mixture to ensure you have added enough peppermint!

Divide the mixture into around 20 small balls. Roll them in your hands and then flatten them into discs.

I use a fork to make a pattern on the disc.  

Place them on to a board on parchment paper and leave them to dry out.  

You can store these in an airtight container for up to three weeks.  

Additional Notes:

Drizzle or coat the shapes of peppermint creams with dairy-free chocolate! Leave them to set for 3 to 4 hours or overnight.  

Remember to freeze the egg yolk to use in another recipe! I’d recommend our dairy-free vanilla ice cream! That’s what I save up egg yolks in the freezer for.  

Equipment Used:

Bowl

Measuring Scales

Storage containers

Spoon

Chopping board.