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Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Vanilla Ice-Cream with Orange Toffee and Cowslips

Old-fashioned Peppermint Creams

These simple, old-fashioned sweets make a great Christmas present dressed up in a pretty box. This recipe was given to Tamsin by one of her lovely volunteers at the museum. Make them about a week before you need them.

You’ll need: 
1 or 2 pkt dried egg white - the equivalent to 2 egg whites (available in supermarkets) 
60ml warm water 
700g icing sugar (plus a little extra to dust on surfaces) 
3-4 drops Langdale’s peppermint essence (to taste) 
1 tsp glycerine (optional, but keeps creams soft) 
Gift boxes 

Mix the egg white powder with a third of the icing sugar (ignore the instructions on the egg white packet). Put the water into a bowl and beat in the egg white/icing sugar mix until thoroughly blended. Add the peppermint essence and glycerine. Then gradually add the rest of the icing sugar, mixing well until you have a stiff paste that can be rolled out. 
Sprinkle a work surface and rolling pin with more icing sugar. Roll out the paste to ½ cm thick and cut into shapes using cutters (dust them with icing sugar first to stop them sticking). Place the shapes on a cooling tray covered with greaseproof paper, and leave for 24 hours. When dry, pack them in a gift box in layers with waxed paper or baking parchment in between. 
Alternatively, you can melt and dip them in a little chocolate to make Chocolate Peppermint Creams.