Peppermint Creams

Ingredients

• 1 lb Icing sugar
• white of one egg
• A few drops of water and essence of peppermint which must be strong

Method

Put the egg white into a deep basin with the water. Add three or four drops of peppermint and with a wooden spoon stir in just sufficient sugar to form a thick creamy paste. Dust the pastry board with sugar and knead the paste till quite smooth. Role it out to about 1/2 inch thick and cut into small rounds. Lay on a wire sieve and leave to dry.