Polar bear peppermint creams
By Miriam Nice (BBC Good Food)
We’re in love with these cute minty treats that the kids can get involved in making. If you want a more classic cream, coat pieces in melted dark chocolate
250 gr icing sugar
1 egg white, beaten
few drips of peppermint essence
15 chocolate sweets (we used Waitrose blue and green chocolate beans)
- Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
- Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
- Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
- Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
- Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
- Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.