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Ingredients

  • 250g icing sugar
  • 1 egg white, beaten
  • few drops of peppermint essence
  • 15 chocolate sweets (we used Waitrose blue and green chocolate beans)

Method

  • STEP 1

    Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.

  • STEP 2

    Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.

  • STEP 3

    Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.

  • STEP 4

    Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.

  • STEP 5

    Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.

  • STEP 6

    Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.

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A star rating of 4.3 out of 5.16 ratings
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