OOh these tiny soft mints are just perfect after a rich meal – these tiny minty pebbles just melt in your mouth!
I found this recipe on Sweet 16’s country kitchen and made just one quarter of their recipe. I have recently discovered Sweet 16’s country kitchen blog and I have the feeling I’ll be visiting over and over again. Take a look for yourself, there are plenty of do-able recipes with lovely photos. Thanks Cookin’ Cow girl (wanna’be)!
No baking, just mixing and resting!
Ingredients: makes about 40 mints, each about 1cm in diameter
20g soft butter
1/2 tbsp heavy cream or crème fraîche
1/4 tsp peppermint essence
tiny pinch of salt
110g icing sugar
How to : Beat the butter until pale then add the cream, peppermint and salt and beat again until everything is well mixed. Add the icing sugar bit by bit and continue beating until everything holds together – maybe several minutes in the processor. If the flavour isn’t strong enough add a bit more and beat until well incorporated. Using your hands, take tiny amounts of the paste and roll into balls, place on grease proof paper and leave 12 hours to dry. Store the mints in an air-tight container in the fridge and try not to eat too many at once!
This recipe is easily doubled or quadrupled.
They are very moreish and I think I’ll keep the larger quantities until I have guests for dinner!