Green tea and peppermint creams

Method

1. Divide the icing sugar equally between 2 bowls. Make a well in the centre of each and add a few drops of peppermint extract and ½ tsp lemon juice to both. Mix one with 15-25ml water and the other with 15-25ml of the green tea and a few drops of green food colouring, if using. Start working the liquid into the sugar, a little at a time, adding more only if the mixture is dry. Be careful – you don’t want to end up with a wet, sticky mess. Each mixture should be firm and smooth – one green, one white.
2. Dust a little icing sugar onto a work surface and roll out each fondant mixture until about 0.5cm thick. Using small cutters in the shape of your choice, cut fondants until you’ve used up all the mixture (see tips).
3. Leave on baking paper for a few hours to harden, turning over to dry out both sides. Press lightly in granulated sugar or sprinkle with a little edible lustre, then pop into mini muffin cases. They will keep in an airtight container for up to 2 weeks.
Recipe continues after advertising
Advertisement