Peppermint Creams

For our second home cooking class we made peppermint creams, a classic recipe for involving children, and it was a good choice, they had loads of safe fun with no sharp knives or naked flames in sight! Most peppermint cream recipes involve condensed milk or egg in some form, but this one is totally dairy-free and as authentic and tasty as can be. They would make a great gift, or after dinner treat.

Peppermint Creams (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan – soya-free if you don’t coat them with chocolate)

makes 22-24

  • 2 1/2 tbsps dairy-free spread, melted
  • 1 tbsp water
  • 2 cups icing sugar, sifted
  • 1/2 tsp peppermint extract
  • 85g dairy-free dark chocolate

– Place the sifted icing sugar in a large bowl.

– Add the melted spread, peppermint extract and water and mix to form a soft (but not sticky) dough. If it’s too wet add more icing sugar, if too dry, add more water.

– Knead lightly on a surface dusted with icing sugar.

– Roll out to 1/2 – 1/4 cm thickness and cut out disc shapes with a cookie cutter.

– Place on a lined baking sheet and leave overnight in a cool dry place to dry out. Make sure you turn them over so they dry on both sides.

– Melt the chocolate in a microwave or over a bain marie.

– Dip the dried peppermint patties in the melted chocolate, making sure they are well coated.

– Place back on the lined baking sheet and leave to set in the fridge.

– Keep refrigerated.