Peppermint creams recipe
Created by The Tesco Recipes team
A sweet treat that doubles as a great Christmas gift, these peppermint creams are awfully easy to eat. It's just the right amount of peppermint flavouring prevents these from being too cloying or saccharine, so be sure to follow the recipe exactly.
See method- Makes 24
- 20mins to prepare and 10mins to chill
- 90 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 390kJ 90.0kcal
- Fat
- 1g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 21g
of the Reference intake
Carbohydrate 20.9gProtein 0.3gFibre 0.1g
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- 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.
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