Tag Archives: egg white

Peppermint Creams

A good old-fashioned staple this one.  We used to make these a lot as kids.  I’ve made these a little more complicated by dipping them in chocolate and decorating them to look like little Christmas Puddings.  They’re a little sticky but all sweets are and they’re great fun to make.  Better yet the basic peppermint creams are really quick to make. 

Makes ~30

300g icing sugar (plus up to 50g more)
2 tbsp double cream
1 egg white
peppermint essence

– Mix together all of the ingredients in a bowl.
– Dependent on how big an egg you’ve used you may need more icing sugar to get a thick enough paste.
– Once the mixture is not longer sticky but soft and mouldable dust your hands with icing sugar and pinch off small amounts of the mixture and roll it into balls. 
– Place on a tray or chopping board covered in cling film and if you’re making flat discs press down gently with the heel of your hand. 
– Continue until all of the mixture is used up.   
– Leave to dry overnight. 
– The next day if you want chocolate dipped ones melt down 100g of chocolate and allow to cool until just warm to the touch.  If it’s still hot it will melt the peppermint creams. 
– Then dip them in it.  If you want to cover the whole thing then gently drop the peppermint cream into the chocolate, fish out with a fork, making sure it’s totally coated, and then tap firmly on the side of the bowl to get rid of any drippy chocolate.  Replace the peppermint on the tray or chopping board to dry.

To make Peppermint Puddings keep the peppermint cream as a round ball and dip in melted chocolate.  Then once that’s dried put a small spoon of melted white chocolate on the top and then mix food colouring and white chocolate together.  This will make the chocolate go weird but you can pick it up with your fingers and carefully shape the leaves and berries.  Simply press on to the white chocolate while it’s still tacky.

1 Comment

Filed under Easy, Sweets

Mince Pies

I made the first mince pies of the season today!  It’s Christmas!!!   I tend not to start on the mince pies until about now as I love them but I know that if I started at the beginning of December I would be sick of them by Christmas day after the inevitable eating half a dozen in one sitting incident!  They were made with homemade mincemeat and homemade pastry.  Words cannot describe how wholesome I feel right now.  The mincemeat takes 2 weeks to mature so if you want to have a go at making your own then it’s not too late. 

Makes 12

1 quantity shortcrust pastry (So so so easy to make, don’t be afraid!  It’s way better than store bought.)
1  jar mincemeat (Or buy a jar if you don’t have the time.)
1 egg white
3 tbsp sugar

– Heat the oven to Gas Mark 6. 
– Very lightly butter or oil a 12 hole bun tin, preferably straight sided but round is fine. 
– Roll out the shortcrust pastry to a thickness of about a £1 coin.  (2-3mm)
– Cut out 12 large and 12 smaller circles to fit the bun tin.  You will have to reroll the pastry. 
– Press the larger circles into the bun tins being careful not to leave air bubbles underneath. 
– Put a teaspoon of mincemeat in the pastry cases. 
– Run a wet finger round the top of the pastry cases. 
– Place a smaller circle on top and lightly press down. 
– If you have any remaing pastry cut out holly leaves and roll berries. 
– Put a dab of water on top of the pie and place your decorations on carefully. 
– Stab a small hole in the top of the pie with a paring knife, I like to do it between the leaves, to allow steam to escape. 
– Add a few drops of water to the egg white and beat until loose. 
– Brush over the tops of the pies and sprinkle each one with the sugar. 
– Bake for 25 minutes, turning occasionally to ensure even browness. 
– Allow to stand for a few minutes before serving warm or allow to cook completely on a wire rack. 

Leave a comment

Filed under Christmas, Easy, Teatime Treats