Activities for EYFS Areas of Learning

I used to love making peppermint creams as a child - they are easy, quick, delicious (if a little sweet for most adults' tastes) and can be cut out into all sorts of shapes and sizes.

For Christmas

Peppermint creams are particularly suited for Christmas, when they are a lighter alternative to the heavy traditional food served for the holidays. Make them white and cut them into small rounds, or perhaps with small star-shaped cutters.

Ingredients:

• White from one large egg or two small eggs
• 8 oz icing sugar (one cup of confectioners' sugar or frosting if you live in the US)
• Small amount of peppermint essence
• Food colouring (optional)

Instructions:

Beat the egg white in a bowl with a fork and sieve (sift) in 6oz of icing sugar (frosting). Mix well with a wooden spoon and then sieve in more icing sugar, a little at a time, until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this.

Add 3 - 4 drops of peppermint essence and gently knead until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of peppermint essence.

Sprinkle icing sugar over a rolling pin to prevent sticking, and roll the paste to a quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter, or, if pressed for time, cut out small squares with a knife.

Cover a plate with non-stick parchment or greaseproof paper and place the peppermint creams on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in an airtight tin.

I sometimes melt some chocolate and dip half the sweet into it and leave them to set they are yummy

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