Very easy Peppermint creams make excellent last-minute gifts

Here’s the super-quick scoop. It’s embarrassingly easy. Had I known, I wouldn’t have spent years messing with actually making them from scratch and then trying to keep The Girls from eating the raw-egg-laced dough (hence my embarrassment).

You need:

1. Leftover fondant icing from icing your cake

2. Peppermint oil or flavouring

3. Optional: food colouring

Mix colouring and flavouring into your icing, by kneading until combined.

Roll out. A top tip I learned from the #DrOetkerBaking twitter party is to use cornflour rather than icing sugar to stop your icing getting all sticky.

Cut out shapes.

Optional: you can dip in melted chocolate (dark works best) or get the children to create artistic drizzles across the tops of your Peppermint Creams.

Package and present to awe-struck and super-grateful neighbours!!