What a great time I had at the weekend when my six year old niece came for a sleep over, we had a list of activities planned and of course this included baking! With it being such a warm day I did not really want the oven on, so I kept it simple and had planned to make something that could be given as an early Father's Day present - Peppermint Creams.
|Peppermint Creams for Father's Day|
I followed the recipe on the Carnation website.
Ingredients for Peppermint Creams
225g icing sugar, sifted
115g Carnation Condensed Milk
Natural peppermint extract, to taste
55g plain chocolate, melted
Mix the icing sugar with the condensed milk, add some drops of peppermint extract. Remember to taste it to check the strength of the peppermint. My niece and I were so carried away with wanting to roll out the dough and start cutting we nearly forgot and it did need a few extra drops.
We found that we had to add extra icing sugar as our mixture was not stiff enough. Then roll out the mixture until it is quarter inch thick, make sure you have plenty of icing sugar sprinkled on the work surface to prevent the Peppermint Creams sticking. Cut out your Peppermint Creams using a small round cutter, or any shape you like.
Leave to chill in the fridge for 2-3 hours.
|Peppermint Creams Recipe|
Those that survive the sampling process (munch, munch) can then be gift wrapped ready to give for Father's Day. If you can resist the temptation then they will last for up to 3 weeks in the fridge in an airtight container.
|Gift wrapped for Father's Day|
I have just realised that June's We Should Cocoa theme this month is Mint, perfect for Peppermint Creams. We Should Cocoa is a baking challenge from Chocolatelog blog and Chocolate Teapot this month's host is A Kick at The Pantry Door.