Pepermint blossoms

Makes about 60

490 g (3½ c) icing sugar
45 g soft butter
60 ml (¼ c) evaporated milk
a few drops of peppermint oil
green and pink food coloring
60 ml (¼ c) cornstarch (Maizena)

1 Line 2 baking sheets with foil. It must be a smooth surface.

2 Add the icing sugar, butter and evaporated milk to the bowl of an electric mixer and use the dough hook. Mix until smooth. Scrape the sides clean. Mix well.

3 Add drops of peppermint essence to taste and mix well. Divide the mixture into 4 or 6 parts, depending on how many colors you prefer.

4 Add the food coloring to taste and mix thoroughly.

5 Sprinkle cornstarch on your hands and roll the mixture into balls the size of a 50 c piece. Press each ball with your thumb and place on the baking sheet. Let dry out.