Peppermint Creams (Charlie)
Always make sure you have an adult with you when making and baking.
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)