Peppermint Creams, 11th Feb 2021

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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:

  1. 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.
  2. 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:

  1. Scales
  2. Sieve
  3. Bowl
  4. Tbsp
  5. Tsp
  6. Rolling pin
  7. Pastry cutter (not essential)