300 g icing sugar
1 egg white
Sieve the icing sugar into a bowl.
Add the egg white and mix then knead to a smooth dough.
Dredge the work surface with icing sugar and knead in the peppermint essence and the green colouring.
Roll out to 1 ½ cm thickness and cut into circles and diamond shapes.
You can dip some of the peppermint creams into melted chocolate if you wish.
Place in small paper cases.
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