Peppermint Creams
This recipe is from the Mrs Beeton's Christmas book and I have used it time and time again. Ingredients 400g/14oz of sieved icing sugar 2 egg whites 2 x 5ml/2 teaspoons of good quality peppermint essence (I use the one Lakeland sell) Icing sugar for dusting To make sift the icing sugar into a bowl and work in the egg whites and the peppermint essence. Mix well to a moderately firm paste. Knead the "dough" until nice and smooth and then roll out on a board dusted with icing sugar to help stop the "dough" from sticking. Roll out to about 5mm/1/4 of an inch thick. Cut into small rounds or fancy shapes and put onto greaseproof paper. I have been known to use a lid which has been washed thoroughly for a small disk shape, but before cutting out have dusted with icing sugar. Leave to dry for about 12 hours making sure that each sweet is turned during that period. Pack into an air tight container lined with waxed paper. You can decorate the swe...