Peppermint Creams

 

 

Makes 24

Prep Time - 20 minutes

Chill Time - 10 minutes

 

Ingredients

 

400g Icing Sugar

1 tbsp Condensed Milk

1-2 tsp Peppermint Flavouring

100g Dark Chocolate

 

Method

 

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). Dip a 4cm 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