INGREDIENTS (makes 48 mints):

4 oz full-fat cream cheese

1 Tablespoon salted butter, softened

4 cups powdered sugar

½ teaspoon peppermint extract

¼ teaspoon vanilla extract

Optional - food colouring

METHOD:

1. Prepare a large cookie sheet lined with parchment paper.

2. Using your hand mixer, mix the cream cheese and butter until smooth and creamy. Slowly add the powdered sugar and when all the lumps are gone, add the peppermint extract and vanilla extract. (The little bit of vanilla smooths out the harsher flavour of the peppermint).

3. Roll the dough into a large ball and divide it into 4 sections. Place each section into its own separate bowl then add the drops of food colouring. Mix thoroughly and wash your hands between bowls to keep your colours bright. (If you buy the Neon Food Colouring, it will make very bright colours).

4. Roll small bits of dough into a ball the size of a small marble. Place on the parchment-lined cookie sheet then press a small dessert fork to make an impression into the top and flatten the marble.

5. Let the whole tray dry at room temperature for 2-3 hours. These little morsels can be refrigerated for 3-4 days but I recommend that you freeze them until the day you want to serve them!

NOTE: I have made these mints without food colouring and they are a lovely off-white mint that can be spread across a tray of Holiday baking or perched on top of a pudding or a dish of ice cream.

Fennel