Wheat free Peppermint Creams recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
455 g (1 lb) 3 cups of icing (confectioners') sugar, sifted
1 teaspoon of lemon juice
2 teaspoons of water
1 large free-range egg white, lightly whisked
1 teaspoon of peppermint flavouring or oil
Green food colouring, optional
1 teaspoon of lemon juice
2 teaspoons of water
1 large free-range egg white, lightly whisked
1 teaspoon of peppermint flavouring or oil
Green food colouring, optional
method
1. Mix the sugar with the lemon juice, water and enough egg white to make a pliable mixture.
2. Divide the mixture in half and flavour one half with peppermint and a few drops of green food colouring and the other half with only the peppermint flavouring.
3. Knead on a clean surface, dusted with icing (confectioners') sugar, and then gently roll out each mixture separately into a long sausage.
4. Slice the dough into neat little rounds or form into balls and flatten slightly with the back of a fork.
5. Leave the peppermint creams somewhere safe and cool for 24 hours until thoroughly dry.
6. You can pack them into little paper cases and put them into a pretty box or keep the peppermint creams in an airtight container until needed.
2. Divide the mixture in half and flavour one half with peppermint and a few drops of green food colouring and the other half with only the peppermint flavouring.
3. Knead on a clean surface, dusted with icing (confectioners') sugar, and then gently roll out each mixture separately into a long sausage.
4. Slice the dough into neat little rounds or form into balls and flatten slightly with the back of a fork.
5. Leave the peppermint creams somewhere safe and cool for 24 hours until thoroughly dry.
6. You can pack them into little paper cases and put them into a pretty box or keep the peppermint creams in an airtight container until needed.
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