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After Christmas this year I wrote this post about festive chocolate-coated peppermint creams. I finished the post, saved it in my drafts, and forgot about it… until now! I know it’s March, but oh well – why should the post go to waste? And who says peppermint creams should just be made at Christmas?! Not me!

On Christmas Eve we made a huge batch of these and they’re amazing. They’re so light and delicate that I could easily eat twenty of them in a sitting (maybe that’s a bad thing but hey, it’s Christmas!). Here’s how we made them!


What you need:

  • The white of one egg
  • 12oz of icing sugar
  • Peppermint extract or flavouring
  • Green food colouring
  • Some dark chocolate to melt
  • Rolling pin
  • Greaseproof paper
  • Dough cutters (festive shapes are recommended, but circles are fine too!)

How to make them:

  • Mix together the egg white with roughly 10oz of icing sugar. It should form a dryish dough that is hard enough to knead.
  • Knead the dough with some peppermint extract and green food colouring (enough to see and taste; how green and minty you’d like it is up to you).
  • Roll out the dough until it’s about half a centimetre thick.
  • Cut the dough with the dough cutters and put them on some greaseproof paper to dry out. Leave them for a few hours to completely dry out so they won’t break when you handle them.


  • After they’re completely dry and they don’t fall apart when you pick it up, melt some chocolate. Use the chocolate to half-dip each peppermint cream, and leave them to set on another piece of greaseproof paper.
  • Once they’re set, store them in the fridge.


Although it’s now after Christmas, these are great for something for a festive or New Year buffet table or cute as little gifts!

Let me know if you make these and how yours turn out!


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