|Dried egg white||10 Milliliter|
|Single cream||15 Milliliter|
|Icing sugar||350 Gram|
|Peppermint essence||1 Teaspoon|
1. Blend the egg white and 10 ml/2 tsp of the water until smooth. Stir in the remaining water and cream. Mix in the icing sugar and a few drops of peppermint essence and a drop of green colouring, if liked.
2. Turn on to a surface which has been dusted lightly with icing sugar and knead the paste until smooth. Roll out to 1 cm/1/2 in thickness and cut into shapes.
3. Leave the peppermint creams to harden for 1 to 2 hours then pack into boxes with waxed paper between each layer.