Ingredients
- 400 grams icing sugar
- 80 grams Butter, cubed
- 1 level tablespoon whole milk, If you are using oils instead of essense for flavour, increase the milk amount to 2 tablespoons
- 2 level teaspoons Peppermint essence/extract, You can use an ingestable peppermint oil as an alternative - but only a few drops would be required, so milk amount needs to be increased as per above
- 3 drops Food colouring, Optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place icing sugar and butter into the bowl and mix for 20sec/sp5. Scape down the sides and mix for a further 10sec/sp5. Mix should resemble a fine and clumpy crumb. Scape down the sides again.
Add milk, peppermint (if you intend to flavour the whole batch) and colour (if required) and mix for 10sec/sp5.
If you wish to do multiple flavours and colours, you can add these during the kneading in the next step, so just mix in the milk in this step.
Turn/scrape onto a clean kneading surface, sprinkled with icing sugar - do not use your thermomat as you will need to slice on the surface. Work the dough into a smooth ball, adding a little more icing sugar to the bench/dough as/if required. The dough texture should be that of a very soft smooth fondant. If it is cracking at all, it is getting too dry, so either add a touch more milk or work it in your hands a bit (the warmth should help melt the butter and keep it moist). Add in colour and flavours here if you haven't done so already.
Break off a small handful (cover the remaining dough so it doesn't dry out) and roll it into a log until it is approx 1cm wide, then cut off 1.5cm lengths and place them on a single layer on a baking sheet. Repeat with remaining dough.
Allow to dry overnight. Store layered between wax paper in an airtight container at room temperature for up to 3-4 weeks
Tip
Try experimenting with different colours and flavours - pictured is pink rosewater, green mint and wild orange.
Please ensure that if you flavour with essential oils, they are ones intended for ingestion - not all essential oils are created equal.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just realised I bought icing mixture instead of pure icing sugar, will it still work?
I am so pleased you enjoyed them! They are a bit of a favourite here
I tried these yesterday and they were lovely! I can't wait to try a batch of my own!
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