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Green tea and peppermint creams

Name: Green tea and peppermint creams
Prep time: PT10-15M
Total time: 10 min
Yield: Makes 30-35
Ingredients: 400g icing sugar, plus extra for dusting; A few drops of peppermint extract; 1 tsp lemon juice; About 25ml green tea, made with good quality leaf tea; Green food colouring (optional); Granulated sugar for coating; Edible lustre to dust (available from most cake decorating shops)

Published: 14 Aug 19
Updated: 18 Mar 24

We’ve given these classic Christmas sweets a posh upgrade with the addition of green tea. Make our luxury peppermint creams for a special homemade gift.

Easy
December 2013

Test kitchen approved

Makes 30-35
Hands-on time 10-15 min, plus setting time

We’ve given these classic Christmas sweets a posh upgrade with the addition of green tea. Make our luxury peppermint creams for a special homemade gift.

Nutrition: per serving

Calories: 45 kcals
Fat: 0g
Protein: 0g
Carbohydrates: 11.6g (11.4g sugars)
Fibre: 0g
Salt: 0g

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Ingredients

400g icing sugar, plus extra for dusting
A few drops of peppermint extract
1 tsp lemon juice
About 25ml green tea, made with good quality leaf tea
Green food colouring (optional)
Granulated sugar for coating
Edible lustre to dust (available from most cake decorating shops)

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Method

Divide the icing sugar equally between 2 bowls. Make a well in the centre of each and add a few drops of peppermint extract and ½ tsp lemon juice to both. Mix one with 15-25ml water and the other with 15-25ml of the green tea and a few drops of green food colouring, if using. Start working the liquid into the sugar, a little at a time, adding more only if the mixture is dry. Be careful – you don’t want to end up with a wet, sticky mess. Each mixture should be firm and smooth – one green, one white.
Dust a little icing sugar onto a work surface and roll out each fondant mixture until about 0.5cm thick. Using small cutters in the shape of your choice, cut fondants until you’ve used up all the mixture (see tips).
Leave on baking paper for a few hours to harden, turning over to dry out both sides. Press lightly in granulated sugar or sprinkle with a little edible lustre, then pop into mini muffin cases. They will keep in an airtight container for up to 2 weeks.

Recipe from December 2013 Issue

Nutrition

Nutrition: per serving

Calories: 45 kcals
Fat: 0g
Protein: 0g
Carbohydrates: 11.6g (11.4g sugars)
Fibre: 0g
Salt: 0g

delicious. tips

If the fondant starts to dry out on the outside, knead it and roll it a few times to make it easier to handle. If you find you’ve ended up with a very sticky fondant, roll it out between 2 sheets of baking paper, then dust with icing sugar. If the cutter sticks when you’re cutting out the shapes, dip the edges in a saucer of icing sugar.
Put each peppermint cream into a mini muffin case to prevent them from sticking together. Line an old tea or biscuit tin with a festive paper napkin and arrange the sweets inside.