Holmes-made Peppermint Creams

Peppermint creams – a sweet treat we enjoyed making easily as a child

Ingredients

Sift sugar into a basin (not bison it’s a large bowl)
Beat egg white till stiff and add sugar
Add peppermint essence and mix till a stiff paste is formed
Roll out till 5mm thick
Cut into rounds
Leave on tray for 24 hours till firm in a fridge
(Note: when I remade these recently I used 350g icing sugar to get a good paste consistency – depends on egg white size)
WARNING: Contains raw egg white and lots of sugar so may not be suitable for certain people/diets