Peppermint Cremes


From a recipe by Mrs. Burdett in the 1938 Banner Cross Methodist Chapel Floral Bazaar Recipe Booklet


Ingredients:


1Lb Icing Sugar

half teaspoon Peppermint Essence

1 egg white

1 dessertspoon milk


Method:


Sift the icing sugar into a large mixing bowl.

Separate the egg and place the white into a second mixing bowl.

Beat the egg white until stiff.

Pour the egg white onto the icing sugar and  mix well.

Add the peppermint essence and continue to mix until a smooth, stiff, paste is obtained, adding the milk

only if necessary.

Knead for 5 minutes then leave to rest for at least 1 hour.


Dust a rolling board with icing sugar and place the ball of paste on the centre of the board.

Coat the ball with icing sugar by rolling round.

Roll out to a thickness of a quarter of an inch.

Cut out rounds (or shapes) using pastry cutters.

Place the creams onto baking parchment and leave to dry for around a week in a warm room.


Note: if you own a Kenwood Chef mixer this recipe works very well and can be made with minimal physical effort by placing the icing sugar into the bowl and then with the K beater running at a low speed add the remaining ingredients in one go, having first combined them very briefly in a measuring jug or similar. The Chef will make the fondant dough in about 5 minutes left running at a low speed, although you’ll probably need to switch off and scrape down the bowl after about 2 minutes to avoid having a big ring of dry icing sugar left half way up the bowl.