Making Christmas #5: Peppermint Creams.

These little packets of peppermint creams are the perfect last minute addition to any hamper or given as small treats with your Christmas cards.  They are super super simple, look pretty and taste awesome.

You will need:

     1 egg white

     60 ml double cream

     About 500g icing sugar (plus a little more)

     Peppermint essence

     A big bar of dark chocolate.

Mix the egg white and the cream into a bowl.  Sift in the icing sugar gradually and beat it in until it forms a stiff paste.  I added the peppermint cream at this point, I can't tell you how much to use because it depends how pepperminty you want them to taste.  I like them strong so added a teaspoon and then some more (and then a little more).  Just be aware that the more you add the stickier your dough will become, so the more icing sugar you will ultimately need.

Dust your work surface with icing sugar and then dollop the paste out onto it.  Knead it a little, using more icing sugar if it is too sticky.  When it is not too sticky, roll the dough out into a sausage shape and cut into slices, making disks about one centimeter thick.  Place the disks on grease-proof paper and let them dry for several hours or overnight if possible.  When they are dry enough, melt the dark chocolate in a deep bowl or mug, then dip half of each peppermint cream into the chocolate - dunk them quickly though so they don't re-melt.  If needs be you can always double dip them.  Let them harden again on the grease-proof paper then divvy them out and wrap them up.

I made pouches out of presentation paper I bought from a kitchen shop.  I picked two festive threads and hooked up the sewing machine and sewed along three edges, popped in five peppermint creams per packet and then stitched the top, adding a label and a ribbon for good measure.

Easy Peasy deliciousness.