Wednesday

Peppermint Creams




gluten-free dairy-free




Ingredients:

50g (2oz) dairy-free margarine
2 x 15 ml spoons (2 tablespoons) dairy-free milk
Few drops of peppermint essence
Few drops green food colouring
450g (1 lb) icing sugar, sieved
125g (4oz) dairy-free dark chocolate, melted, to decorate

What to do:
  1. Place the dairy-free margarine, dairy-free milk, peppermint essence and food colouring in to a saucepan. Heat gently until the dairy-free margarine has melted. Do not boil, then cool slightly.
  2. In a bowl, place the icing sugar and then pour over the hot liquid, mixing well with a wooden spoon to form a soft ball.  
  3. Turn out onto a surface sprinkled with a little icing to prevent sticking.
  4. Knead, then roll out to a thickness of 5cm (1/4 inch). Cut in to rounds with a plain 2.5 cm (1 inch) cutter.
  5. Place the sweets onto greaseproof or parchment paper.
  6. Put the chocolate into a microwaveable dish and melt for 30-40 seconds on the LOW setting.  Dip the edge of the peppermint creams into the chocolate or pipe patterns on to each sweet.
  7. When the chocolate is set you can then transfer your sweets to a tin to keep fresh.

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