These Mint Fondants, also known as Peppermint Creams, are something I remember making as child in my mums kitchen. They're sweet, minty and melt in your mouth.

Throughout 2020 I’ve been thinking how grateful I am that my mum and childminder took the time to teach me how to cook and bake. So today I thought I'd pay it forward by sharing one of the most simple but tasty recipes I learnt as a child in hopes that it can help a family who want to start baking start somewhere.

INGREDIENTS

1 Egg

300g Icing Sugar

1/2 Teaspoon Peppermint Extract

100g Dark Chocolate

METHOD

Seperate the yoke and the whites of one egg. Place the whites in to a mixing bowl and whisk until frothy.

Sieve the icing sugar into the egg whites a little at a time. Add in the peppermint extract.

Knead the ingredients together until smooth.

Dust your work surface with icing sugar. Take the mixture from the bowl and roll it out on to your work surface to approximately a centimetre thick.

Cut out shapes using a cookie cutter. Gather up the scraps and roll them out again to make a few more.

Place the fondants on to a pre lined baking sheet and leave to dry out in the fridge overnight.

Melt the dark chocolate, dip each fondant into the chocolate. Place back on the tray and into the fridge to set.

Enjoy!