Make these peppermint creams, then check out our Baileys truffles, gingerbread, candied orange peel, chocolate tiffin and more homemade food gifts for Christmas.


  • 300g icing sugar, plus extra for dusting
  • 1 egg white, beaten
  • ¼-½ tsp peppermint extract
  • melted, for drizzling dark chocolate, (optional)


  • STEP 1

    Sift the icing sugar into a bowl. Add the egg white, a little at a time, until the mixture comes together into a soft dough – you may not need to use it all. Add a few drops of peppermint extract, taste and add a bit more if you prefer a stronger flavour.

  • STEP 2

    Roll the dough into 20 balls (weighing for accuracy, if you like), then gently flatten each one in your palm using your fingertips – they should look like thick coins. Transfer to a baking tray lined with baking paper and dusted with a little icing sugar. If you like, press a pattern using a fork into each peppermint cream, then leave to set in a cool place for 2-4 hours or until firm. When the peppermint creams are firm, drizzle over the melted chocolate, if using.


Anna Glover profile
Anna GloverSenior food editor

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