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Buttermints


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Ingredients

150 piece(s)

  • 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
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Recipe's preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Allow to dry overnight.  Store layered between wax paper in an airtight container at room temperature for up to 3-4 weeks

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Accessories you need

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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. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Just realised I bought icing

    Submitted by Julz67 on 21. December 2014 - 13:06.

    Just realised I bought icing mixture instead of pure icing sugar, will it still work?

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  • I am so pleased you enjoyed

    Submitted by Kate McIntyre on 4. December 2014 - 15:39.

    I am so pleased you enjoyed them!  They are a bit of a favourite here tmrc_emoticons.;-)

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  • I tried these yesterday and

    Submitted by ainsrussell on 2. December 2014 - 14:08.

    I tried these yesterday and they were lovely! I can't wait to try a batch of my own! 

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