Beryl Tate E-mail:

INGREDIENTS to make about 40 :-

450 g (1 lb) royal icing sugar

4 tablespoons cold water

few drops peppermint essence

few drops green colouring

100 g (4 oz) plain chocolate with high cocoa solid content of 50% or above


Sieve the royal icing sugar into a large bowl, and add the cold water, peppermint essence, and green colouring.

Mix with a wooden spoon, and then with your hands until firm and smooth.

Roll out onto an icing sugared board until the thickness of a £1 coin.

Cut out using a knife and transfer to a cooling tray.

Leave until dry.

Melt the chocolate in a large bowl over a saucepan of simmering water.

Dip the peppermint creams in the chocolate, or drizzle them with chocolate.