Easy Peppermint Creams
|Icing sugar||8 Ounce, sifted|
|Egg white||1 Tablespoon, beaten|
|Plain chocolate||1 Ounce, melted|
In a bowl, mix the icing sugar to a stiff paste with the egg white. Add a few drops of peppermint essence to taste. Roll out the peppermint dough to 6 mm (1/4 inch) thick between sheets of non-stick kitchen or wax paper. Stamp out 2.5 cm (1 inch) rounds with a plain cutter. Leave for at least 24 hours to firm. Coat half the peppermint creams with melted chocolate, to give a fifty-fifty effect. Place on wax paper to dry.
Store both plain and chocolate creams in an airtight container, with paper between each of the layers. Makes about 28