Peppermint Creams

nickinoodle_2

Hi, I have just tried making a batch of peppermint creams, to see how they turn out as want to make them for xmas.
But they have turned out awfu! I dont know if im doing something wrong, but how are u suppose to roll out the paste and cut it? mine was so sticky just stuck to everything, including the rolling pin! and now they dont seem to be drying properly and I cant get them off the paper

Any suggestions where I went wrong?

CoD_2

add more icing sugar? cool the mix before you roll it?

Noozan

Try adding more icing sugar until you have a stiff "dough". Also, dust the work surface and rolling pin with more icing sugar. I love peppermint creams!

purpleimp

You need to keep adding the icing sugar till it gets really stiff, did you use egg whites or did you make them with evaporated milk? (I'm not sure if thats going to make a huge difference actually) just make sure it's a really solid dough before trying to roll it otherwise they'll never set.

thriftlady_2

As others have said, use more icing sugar to dust your rolling surface like you do with flour for pastry

JoeyEmma

I used to make these when I was little!

I just remembered I had a Tate and Lyle cookery book!

Beanietdc

I didn't think you were meant to roll it out....

I would just take a little bit and roll it into a ball with my hands...

wendy_ann1983

mmm peppermint creams, yummy, anyone fancy sharing a recipe?

mirakl

http://forums.moneysavingexpert.com/showthread.html?t=281584&highlight=peppermint+creams


I found I needed to add tons more icing sugar but I think the variable size of the egg white means you just have to accept that you just have to keep adding icing sugar until it's pretty solid.

I then melted dark choc and slashed it all over the squares I cut. It looked very pretty.

cantcope

I want to make some coffee cremes. Doyou think it would work if i just substitue the peppermint essence for coffee essence?

hazzie123

I`m going to make some peppermint creams but I only have royal icing sugar,will this still be ok,or will they turn out like extra strong mints,hard as nails?