Peppermint Creams

Ingredients:
White from one large egg or two small eggs
8 oz icing sugar (one cup of frosting if you live in the US)
Peppermint essence or peppermint oil

Method:
Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing sugar (frosting). Mix well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Have a taste of a small piece and if the flavor is not strong enough, add a few more drops of the peppermint.

Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter - a round one or any other shape you have handy. Cover a plate with non-stick parchment or greaseproof paper (vegetable parchment) and place the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in small paper cases in an airtight tin.