Polar bear peppermint creams

• icing sugar↗250g g
• egg white1

  beaten

• peppermint essencefew drops of
• chocolate sweets15

  (we used Waitrose blue and green chocolate beans)

Step-by-step instructions

1. 1

   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.

2. 2

   Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.

3. 3

   Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.

4. 4

   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.

5. 5

   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.

6. 6

   Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.