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Peppermint Creams

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This one sounds good off of the womans hour page :D ....


Makes about 28 peppermints

375g icing sugar

2 small egg whites

a few drops of peppermint essence or to taste


Sift the icing sugar into a bowl. Using a wooden spoon roughly beat in the egg white, along with a few drops of peppermint essence into the sugar. As the sugar begins to form rough balls, gently knead until it forms a smooth dough. Adjust the peppermint flavour to taste. Sprinkle some sifted icing sugar on to a spotless work surface and turn out the peppermint paste.


Then either roll out paste to 5mm (¼ inch) thickness and using a pastry cutter, stamp out the peppermint creams. Or divide the paste into 28 pieces, roll each ball in the palm of your hand and lightly flatten into discs.


Cover a cooling rack with some greaseproof paper and arrange the soft peppermint creams on top. Cover with more greaseproof paper. Leave in a cool place for at least 24 hours, so that they become crisp and firm on the outside and soft on the inside. Pack into a pretty box or bag lisned with tissue paper.

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If you don't want to use raw eggs this is another alternatice I've used before.


450g sieved icing sugar

1tsp peppermint essence

50g melted butter

2 tbsp milk

extra icing sugar

green colouring (if desired)


Combine melted butter with milk & gradually stir into sifted icing sugar.

Add pepermint essence (& food colouring) and mix well.

Turn out onto surface dusted with icing sugar. Roll out to desired thickness. Score surface of mixture with fork.

Cut into rounds using biscuit cutter.

Leave in cool place until firm


You can dip them in melted chocolate too!



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