Pepermint blossoms

Makes about 60

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• 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)

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

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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.

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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.

Do it right

Moisture in the air has a major impact on homemade sweets. On a rainy day sweets will not set or dry out.