This week (11th Feb 2021) we will be making peppermint Creams with the cubs. The details for whats required are below.
Ingredients:
- 200g Icing sugar, sieved, plus extra for dusting.
- half tbsp condensed milk
- 1 tsp peppermin flavouring, to taste
- Food colouring of choice
Method:
- In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring, food colouring of choice and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water, likewise, add more icing sugar if it feels too runny.
- Dust a work surface and rolling pin with icing sugar and roll the paste out to about half a centimetre (0.5cm) thick. Dip a 4cm (1 1⁄2cm)-diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating. If you haven’t got a pastry cutter, roll the mix into a sausage and cut into 1cm slices.
Equipment:
- Scales
- Sieve
- Bowl
- Tbsp
- Tsp
- Rolling pin
- Pastry cutter (not essential)