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
- 250g icing sugar
- 1 egg white, beaten
- few drips of peppermint essence
- 15 chocolate sweets (we used Waitrose blue and green chocolate beans)
MethodMix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.
- 300g frozen raspberries (no need to thaw them)
- 1 tbsp brandy (optional)
- 3 tbsp raspberry conserve
- 175g dark chocolate, plus extra grated chocolate to decorate
- 2 x 150g pots thick, creamy raspberry yogurt
- 300ml fresh vanilla custard
- chocolate macaroons or shop-bought shortbread, to serve
- 2 egg whites
- 50g icing sugar, plus extra for dusting
- 100g ground almond
- 25g cocoa
- 50g icing sugar
- 6 blanched almonds
- Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.
- Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.
- To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.
- 300g ready-to-roll regal icing
- little peppermint essence or extract
- little rosewater
- few drops blue and pink food colouring - or whatever colours you like
- Divide the icing in half. Knead the peppermint essence and blue food colour in to one half, in drips, until you have a flavour and colour you like. Repeat with the rosewater and pink colouring in the other half.
- Roll the two icings out on a lightly sugar-dusted surface to around ½ cm thick. Use a small biscuit cutter to stamp out shapes – we used hearts and stars in two sizes, then re-roll trimmings to get as many shapes as you can. If you want to use as decorations, stamp a hole out of the centre using the tip of a small piping nozzle or poking with the end of a skewer. Dry on a sheet of baking parchment for a couple of days. Store in airtight containers, layered between more sheets of baking parchment.
- To make decorations or napkin rings, thread some ribbon through the holes and tie around a rolled up napkin, or to the tree.