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You know those cheeky moments when your kids sneak up to the kitchen bench, quickly grab a goodie, duck out of sight behind the fish tank whilst gobbling up that mouthful of sweetness?

Well, these peppermint creams are worthy of such cheeky moments. Be warned, this recipe makes a batch of super-sweet peppermint creams. Guard them with a watchful eye, lest they mysteriously disappear whilst you’re washing up the dishes.

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_{Peppermint cream is a cool recipe for cheeky moments.}

Ingredients for Peppermint Creams Recipe

500g of icing sugar, also known as powdered sugar
1 egg white
Juice from 1/2 a lemon
Peppermint essence
Green food colouring
Chocolate melts for cooking 150g

Steps in making a refreshing peppermint creams recipe

Those little hands are excited for some peppermint creams! — _{Those little hands are excited about some peppermint creams!}

Step 1

Place icing sugar, egg white, lemon juice into a mixer and mix until the icing becomes a soft dough texture.

Step 2

Add the peppermint essence and green food coloring to the mixture and blend for a few seconds, until the color is evenly distributed throughout the dough.

Step 3

Line your kitchen bench with baking paper and place the icing mixture onto it.

Step 4

Roll out the icing mixture to about 1cm thick. Using a cookie cutter, cut out shapes for your peppermint creams.

Step 5

Let the peppermint creams set in a cool, dry place.

Step 6

When the peppermint creams have hardened, melt some cooking chocolate into a small bowl.

_{Get those little hands working with the chocolate!}

Step 7

Dip part of the peppermint creams into the melted chocolate. *This is our favorite part! The little hands are fast with chocolate, so have fun!

_{These peppermint creams are almost ready!}

Step 8

Place the partially chocolate-covered peppermint creams on some waxed paper to set. Guard the peppermint creams whilst they are setting from cheeky little monkeys!

Our experience in making peppermint creams recipe

Making peppermint creams recipe is one great hit for us. Eyes lit up at the sight of melted chocolate. Memories of our [m] is for mixing cooking experience flooded their minds; stories of writing in melted chocolate, custard, and condensed milk made us all smile.

Little fingers quickly worked at covering the peppermint creams in chocolate; they wanted to finish the remains of the melted chocolate themselves! It was a good thing they wanted to work quickly because as the melted cooking chocolate sets, it becomes harder to work with. It’s all so fun!

Yield: 12 pieces

Refreshing Peppermint Creams

Name: Refreshing Peppermint Creams
Prep time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Snack
Ingredients: 500g of icing sugar, also known as powdered sugar; 1 egg white; Juice from 1/2 a lemon; Peppermint essence; Green food colouring; Chocolate melts for cooking 150g

This peppermint creams recipe is one of the blockbuster recipes I have ever made! The little sneaking hands enjoyed making them, and everything gets gobbled up in just a few minutes! Have fun making this recipe!

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

500g of icing sugar, also known as powdered sugar
1 egg white
Juice from 1/2 a lemon
Peppermint essence
Green food colouring
Chocolate melts for cooking 150g

Instructions

Put icing sugar, egg white, lemon juice into a mixer and mix until the icing becomes a soft dough texture.
Add the peppermint essence and green food coloring to the mixture and blend for a few seconds, until the color is evenly distributed throughout the dough.
Lay baking paper onto your kitchen table and place the icing mixture onto it.
Roll the icing mixture out to about 1cm thick. Using a cookie cutter, cut out shapes for your peppermint creams.
Let the peppermint creams set in a cool, dry place.
When the peppermint creams have hardened, melt some cooking chocolate into a small bowl.
Dip part of the peppermint creams into the melted chocolate.
Put the partially chocolate-covered peppermint creams on some waxed paper to set. Eat and enjoy once the chocolate is hardened.