
Want new recipes direct to your email?
Subscribe to get our latest recipes and all the news from Baking with Granny.
Thanks for joining us!


Want new recipes direct to your email?
Subscribe to get our latest recipes and all the news from Baking with Granny.
Thanks for joining us!

Ingredients
- 1 Egg White
- 340 g Icing Sugar (plus extra for dusting)
- Peppermint Extract
- 250 g Dark Chocolate
Instructions
- Line a couple of trays with some grease proof paper and set aside.
- Whisk the egg white in a large bowl until fluffy but not stiff.
- Sift in the icing sugar into the egg white and mix until combined into a dough.
- Knead in the peppermint exact. I use about half a teaspoon but you can use as much or as little as you like.
- Take a small amount of the dough and roll into a ball. Place onto your pre-lined trays and gently press into a circle, about 5mm thick. Repeat until you have used all the dough.
- Transfer the tray to the fridge for a minimum of 2 hours or ideally overnight.
- To finish, break the chocolate up into a bowl and gradually melt in short bursts in the microwave or over a Bain Marie. Dip your peppermint creams in the chocolate, one at a time, and place back onto the lined trays.
- Return to the fridge for a few hours to set the chocolate.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
3 Responses
I cannot wait to receive those wonderful old fashioned treats ❤️
Hi, Love all your recipes. Looking for some advice regarding your peppermint creams. Wondering how long they will keep in sealed bags. Thinking of making some for Xmas gifts.
These sound amazing .Once I buy some essence I’ll be giving them a go .
I was wondering if they could be made with coffee essence (for coffee creams !) any if you would need to vary the amount of essence used in the recipe ?