Polar bear peppermint creams

We're in love with these cute minty treats that the kids can get involved in making. If you want a more classic cream, coat pieces in melted dark chocolate

Prep:30 mins
no cook

Easy

Nutrition per serving

kcal 55
fat 0g
saturates 0g
carbs 13g
sugars 13g
fibre 0g
protein 0g
salt 0g

Ingredients

250g icing sugar
1 egg white, beaten
few drips of peppermint essence
15 chocolate sweets (we used Waitrose blue and green chocolate beans)

Method

Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.