Friday, 30 May 2014


4 oz (125 gm) cream cheese softened
4 cups icing sugar
1 tsp. peppermint essence
food coloring
Mix all the ingredients to together in a bowl, adding the amount of peppermint to suit your taste

Knead together until smooth.

Roll about 1 teaspoon of the “dough” into a ball.

Lay the balls on a cookie tray lined with baking paper.

Continue making balls until all the dough is used up. press down with fork dipped in icing sugar.

Let mints air dry, flipping them over intermittently to encourage even drying.(about 1 hour)

The mints will be dry on the outside but still soft on the inside.

dip in and drizzle with melted chocolate if desired.

store in airtight container in fridge.

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