Peppermint Creams is a traditional Scottish recipe for a classic candy of an egg white and icing sugar blend flavoured with peppermint oil that has been a firm children's favourite for well over a century. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Peppermint Creams.
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This is another classic Victorian candy that is popular, and has been made for generations, in Scotland.
Ingredients:
1 large egg white
250g icing sugar
peppermint essence or peppermint oil, to taste
Method:
Beat the egg white in a bowl then sift over 180g of the icing sugar. Beat well to combine with a wooden spoon until combined.
Now continue adding the remaining icing sugar, a tablespoon at a time, until you have a stiff paste. Turn the paste out onto a work surface dusted with icing sugar then add about 4 drops of peppermint essence or oil on the dough. Gently knead this into the peppermint cream paste until thoroughly distribute and continue kneading until the paste is smooth.
Taste a small piece of the peppermint cream mixture. If the peppermint flavour is not strong enough, add a little more peppermint essence. Dust the peppermint dough all over with icing sugar and then roll out to about 5mm thick. Cut out individual peppermint creams with a small cutter then transfer to a plate covered with greaseproof (waxed) paper. Cover with a clean tea towel and set aside over night in a cool place to harden.
Cover each individual peppermint cream in a paper case and store in an air-tight tin.
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