Did I mention I have another book coming out? Probably. Anyway there's a page in there for reviews. Now cos Season isn't out for another 22 days, I didn't have one, so I sent in a copy to the ppl I review for and got one done.
It made me smile. Really wasn't expecting anything like that. If you want to read it its HERE
Still waiting on cover and release date for the new book, but the line edits are done and sent back.
Muse has gone on strike. I blame the lack of cookies in the house myself.
So how about peppermint creams instead? Now don't groan. Its a tenuous link, but like I said muse on strike means no fancy words or clever thoughts.
You'll need 400g of icing sugar, some good dark chocolate, approximately 3 tsps of peppermint essence (you can add more or less, depending on how pepperminty you like them) and around 2 tbsps of water.
Start by getting the kids to thoroughly wash their hands - very important, as there's a lot of hands-on squishing and rolling later. Sieve the icing sugar into a large bowl and add the water and peppermint essence a little at a time, stirring it in with a wooden spoon.
Once the icing starts to come together, gently knead it until you have a firm paste. If it feels sticky, sieve in more icing sugar. It should be pliable but dry.
Dust a clean work surface and a rolling pin with sieved icing sugar and roll out the fondant until it is about one centimetre thick. Then use biscuit cutters to cut out shapes, or simply roll them into small balls and flatten. Leave the peppermint creams to dry on greaseproof paper overnight, then half-dip in melted chocolate and leave to set. Store in an airtight container.