Peppermint fondants

(Pfefferminz Taler)

MAKES 36

INGREDIENTS

■ 300g, plus 2 tbsp, icing sugar

■ 1 egg white

■ ½ tsp peppermint extract

1

Mix all the ingredients together in a bowl until a thick fondant is formed.

2

Take teaspoon-sized pieces of fondant and roll them into balls between the palms of your hands.

3

Place on a baking sheet lined with non-stick baking parchment and press down gently on the fondant balls with the tines of a fork until flattened into button shapes, around 7mm thick.

4

Leave to air dry for 24 hours before boxing up, turning the fondants over after 12 hours to ensure they dry out equally on both sides.

5

Stored in an airtight container, these fondants will keep well for up to a month.