Peppermint Creams
An all time school classic. Try different coloured ones by dividing the mix in to four one plain white, some pink, some green and some blue. Of course you’ll end up with coloured fingers but that’s all part of the fun.
Preparation time: 20 - 30 minutes Quantity: makes 450g / 1 lb. mix
Ingredients
1 egg white - medium / large
1 teaspoon lemon juice - fresh or bottled
400 g / 12 oz or so of icing sugar
2 - 3 drops peppermint essence
Extra icing sugar to mix and dust
Variations - Add a few drops of colour.
Method
- Beat the egg in a large bowl with the juice
- Gradually sift in the icing sugar beating all the time
- Mix enough icing sugar till you form a firm dough (you might need slightly less or more sugar to form a dough)
- Beat in the essence
- Dust a clean surface with icing sugar
- Either roll out and cut out small shapes or roll in to small balls
- Allow to dry out on a clean tray
- Eat, share or store
Tip -
Make the dough in advanced and store wrapped in cling film.