Monday, 19 December 2016


125 grams cream cheese, softened
4 cups icing sugar
1 teaspoon peppermint essence
2 drops green gel food coloring

mix all the ingredients  together in a bowl.

knead together until smooth.

roll about 1 teaspoon of mix at a time, into balls.

place the balls on a baking tray lined with baking paper.

press each ball with a fork to lightly flatten.

let mints air dry, turning them over every 1/2 hour or so to dry.
can take a while, depending on temperature.

the mints will feel solid on the outside but will be soft on the inside.

dip the bottoms in melted chocolate and drizzle some chocolate over the tops.

once the chocolate is dry, store the mints in airtight container in fridge.

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