Icing Sugar
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To Serve
Cupcakes
Buttercream Icing
Icing
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Mix the Chelsea Icing Sugar, lemon juice, water, egg white, peppermint essence and food colouring to make a smooth pliable mixture. Roll into 2 long sausages, rolling out on an Icing Sugar dusted surface.
Slice into little rounds the size of a 20c piece. Flatten slightly and press with the back of a fork. Leave the peppermint creams to dry out thoroughly in a cool place for 24 hours. They can be eaten plain like this, served with coffee or they can be dipped in melted chocolate.
Follow melting instructions on the packet and dip the chocolates using a chocolate dipping fork. Allow to set on a sheet of tinfoil or non stick baking paper.
To serve
Icing
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