Julie Day

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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)