"The best testing [for coeliac disease] involves a biopsy, which is important because you can have abnormal blood tests and not have the disease."— Dr. Peter H.R. Green, director of the Celiac Disease Centre at Columbia University
Perhaps not the best known type of candy ever, this recipe might turn cream cheese mints into your new favourite treat. Easy to make and, foremost, gluten-free, it calls for very few ingredients and if appropriately stored can last for months. They also leave room for a lot of creativity in their confection, since they can be moulded and coloured the way you prefer or the opportunity calls for!
Making the mix
Combine the cream cheese, butter and confectioners' sugar in a large bowl. You might want to melt the butter by microwaving it for a few seconds, especially if you just took it out of the fridge.
Mix in the peppermint oil and food-colouring of your choice.
Cutting the mints into shape
Cover your worktop with greaseproof paper. Roll the dough on it into long, thin cylinders, not wider than 1 cm (1/3 inch). Then cut the dough into 1 cm (1/3 cm) long sections. The resulting pieces will look like little pillows.
Let the mints dry for 2 hours on the greaseproof paper. Afterwards, you can refrigerate or directly freeze them until they are consumed.
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