Peppermint Creams (Charlie)

 

Always make sure you have an adult with you when making and baking.

 

Ingredients:

1 free-range egg white

Half a lemon

400g icing sugar, plus extra for dusting

Half teaspoon peppermint extract

 

What to do

 

1. Lightly beat the egg white in a bowl. When it starts to foam, squeeze ina drop of lemon and mix thoroughly.

 

2.Sift in the icing sugar.

 

3.Add half teaspoon of peppermint extract.

 

4. Bring it together with a wooden spoon. When it gets to tough to stir, mix with your hands.

 

5. Transfer to a surface dusted with icing sugar.

 

6. Roll to 2cm thick.

 

7. Use a round pastry cutter (about 3 1/2cm), then put them on a tray dusted with icing sugar to dry out over night.

 

(From Jamie Magazine)