2 egg whites
250g icing sugar
200g dessicated coconut
4 tbsp fennel seeds
20 drops peppermint essential oil
A few drops homemade natural colourings (optional):
- for pink, use beetroot juice or blackberry jam
- for yellow, use turmeric
- for green, use juice pressed from chopped parsley
To decorate:
Cloves for eyes
Pumpkin seeds for ears
String for tails
1. Beat the egg whites until frothy but not stiff. Stir in the sieved icing sugar, coconut, fennel seeds and peppermint essential oil, and mix until the mixture forms a firm dough. (Feel free to add more sugar if the mixture is not stiff enough to hold its shape.)
2. Knead in a few drops of colouring (optional).
3. Form the dough into 21 little mice shapes - greasing your hands lightly with sunflower oil beforehand helps immensely with this. Place cloves for eyes, pumpkin seeds for ears and string for tails. Arrange the mice on a sheet of greaseproof paper and leave in a warm, dry place to harden for 24 hours.
USE: When windy, eat 1-2 mice per day, remembering to remove the cloves first.
STORAGE: Will keep in an airtight tin for up to 6 weeks.
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