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1 Egg White
450g (1lb) Icing Sugar
Peppermint Essence or Oil of Peppermint
a drop of food colouring, if you desire to . . .
Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the essence or oil.
Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar.
Cut into rounds or form small balls and flatten.
Place the peppermint creams onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.
I haven't made them in quite a while - I forgot about them really - I watched a programme and they were talking about them - a light bulb went on suddenly