Peppermint creams – a sweet treat we enjoyed making easily as a child
Ingredients
- 200g Icing Sugar
- 1 teaspoon Peppermint Essence
- 1 egg white
Method
- 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
