Ingredients
Equipment
Method
- In a large mixing bowl, sift the icing sugar into the bowl
- Add the egg white along with a few drops of peppermint extract
- Stir with a wooden spoon until a soft dough starts to form
- Dust a clean dry surface or large chopping board with icing sugar.Roll out the dough with a rolling pin to about 1cm thick
- Use a small round cookie cutter (or any festive shapes eg. christmas trees or stars) to cut as many shapes as you can. If you have nothing to cut the dough with, make around 20 small balls with your hands and flatten
- Place the shapes on a baking tray lined with baking paper or a lined chopping board
- Cover lightly with cling film and chill in the fridge for 1 hour until firm
- Melt the dark chocolate in a small heat-proof bowl set over a small saucepan of hot water (or microwave in 20 second intervals)
- Dip each peppermint cream halfway into the deeper pool of chocolate, letting any excess drip off
- Place them back on the baking paper and add a few holly sprinkles or a drizzle of green food colouring to finish
- Chill again for 30–60 minutes until set.
Video
Notes
Once set, transfer to an airtight container and store in a cool place or the fridge for up to 1 week.