Do you like sweet treats? Why don’t you make some for yourself and your family to enjoy over the Christmas period?
Peppermint creams is particularly suited for Christmas, when they are a lighter alternative to the heavy traditional food served for the holidays. Make them white and cut them into small rounds, or perhaps with any small cutters of your choice.

Ingredients:

White from one large egg or two small eggs
8 oz icing sugar
Small amount of peppermint essence
Food colouring (optional)

Instructions:

Beat the egg white in a bowl with a fork and sieve (sift) in 6oz of icing sugar (frosting). Mix well with a wooden spoon and then sieve in more icing sugar, a little 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 and gently knead until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of peppermint essence.
Sprinkle icing sugar over a rolling pin to prevent sticking, and roll the paste to a quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter, or, if pressed for time, cut out small squares with a knife.
Cover a plate with non-stick parchment or greaseproof paper and place the peppermint creams on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in an airtight tin.