Peppermint Creams

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Easy cooking activity that doesn't require a cooker



- Mixing bowl
- Tray
- Baking parchment
- Spoon
- Sieve
- Rolling pin
- Cutter or knife
- small icing or biscuit cutters

Spoon Method
- 1 dessert spoon of peppermint essence
- Few drops of food colouring
- 15 heaped dessert spoons of icing sugar
- 4 dessert spoons of condensed milk

Weights Method
- 225g Icing sugar, sift
- 115g Carnation Original Drizzle or Carnation Condensed Milk
- 1-2 tsp Natural peppermint extract
- Edible glitter
- 55g Plain chocolate, melted


- Wash your hands
- Add the condensed milk to the bowl
- Sieve in some of the icing sugar
- Mix well with a wooden spoon and then sieve in more icing sugar, a little at a time, until it forms a stiff paste
- Shake a little icing sugar on the work surface and empty the paste onto this
- Add 3 - 4 drops of peppermint essence and gently knead until you have a smooth paste
- Add a few drops of food colouring and gently knead until an even colour though out
- Sprinkle icing sugar over a rolling pin to prevent sticking, and roll the paste to 0.5cm thick
- Cut out individual peppermint creams with a cutter, or, if pressed for time, cut out small squares with a knife
- Cover a tray with non-stick parchment or greaseproof paper and place the peppermint creams on the paper
- Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in an airtight tin.


  • christmas
  • cooking
  • food

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