Christmas Recipe ~ Peppermint Creams Part 2

Earlier, I published the recipe for peppermint creams.  Since then I have had some additional information that I thought I would share with you:

Just a minor tip but if you replace the egg with water they taste just as nice and the bonus is they keep longer as there is no egg to go off - oh and any pregnant friends can eat them too as there is no raw egg in them.

Equally nice are orange creams, just replace the peppermint with orange flavoring and the green coloring with orange, and lemon creams with lemon flavoring and yellow coloring.

Thank you to Wendy for this information

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.

Christmas Recipe ~ Candy Cane Cookies

For the non Americans among you, you can concert the measurements HERE