Chocolate Peppermint Creams

Ingredients

Makes about 60

2 cups CSR Icing Sugar
1 teaspoon strained fresh lemon juice
2 teaspoons water
1 egg white (size 7), lightly whisked
1 teaspoon peppermint essence or oil
a few drops green food colouring (optional)
1 x 375 g packet dark chocolate melts for dipping

Method

Mix the icing sugar, lemon juice, water, egg white, peppermint essence and food colouring to make a smooth pliable mixture. Roll into 2 long sausage, rolling out on an icing sugar dusted surface. Slice into little rounds the size of a 20c piece. Flatten slightly and press with the back of a fork. Leave the peppermint creams to dry out thoroughly in a cool place for 24 hours. They can be eaten plain like this, served with coffee or they can be dipped in melted chocolate. Follow melting instructions on the packet and dip the chocolates using a chocolate dipping fork. Allow to set on a sheet of tinfoil or non stick baking paper.

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.