Peppermint creams

300 g icing sugar

1 egg white

Peppermint essence

Green colouring

Melted chocolate

Method

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.