Friday, November 12, 2010

Christmas Recipe ~ Peppermint Creams

Thank you to Tracey for this recipe
1 Egg white
450g/1lb Icing sugar
peppermint essence
Green food colouring (Optional)

Beat the egg white until frothy but not stiff.
Add the icing sugar (just enough to form a stiff mixture) add a few drops of peppermint essence and kneed until the colour is even.
Roll onto a lightly icing sugared surface and cut into small shapes or roll into small balls and flatten with a fork.
Place onto greaseproof paper and leave to dry out for 24 hours.

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