ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Ingredients
- 1 large egg
- 400g icing sugar
- 1 tsp peppermint extract
- 1-2 tsp red gel food colouring
Step by step
Get ahead
Will keep for for up to 10 days in a sealed container.
- Whisk 1 large egg white in a large bowl until light and foamy. Sift in 400g icing sugar, add 1 tsp peppermint extract and mix well until it starts to clump together.
- Knead with your hands until it makes a smooth ball. Divide the mix in half and add 1-2 tsp red gel food colouring to one of the halves, kneading it in wearing gloves to prevent staining your hands. Add more icing sugar if it becomes tacky.
- Roll each colour into 20 walnut-sized pieces (keep them under damp kitchen paper to stop them drying out and hardening), then roll into long, thin sausages, about 5mm thick, on a surface that has been lightly dusted with icing sugar.
- Twist a piece of each colour together, then roll together to bind, and bend into a cane shape. Don’t make them too thin or they will break easily. Leave to set on a lined, icing sugar-dusted baking tray overnight, in a warm, dry place.
This recipe contains raw eggs. - sourcce:https://www.sainsburysmagazine.co.uk/recipes/christmas/peppermint-cream-candy-canes
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