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Dairy free Peppermint Creams

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.

ingredients

455 g (1 lb) 3 cups of icing (confectioners') sugar, sifted
1 teaspoon of lemon juice
2 teaspoons of water
1 large free-range egg white, lightly whisked
1 teaspoon of peppermint flavouring or oil
Green food colouring, optional

method

1. Mix the sugar with the lemon juice, water and enough egg white to make a pliable mixture.

2. Divide the mixture in half and flavour one half with peppermint and a few drops of green food colouring and the other half with only the peppermint flavouring.

3. Knead on a clean surface, dusted with icing (confectioners') sugar, and then gently roll out each mixture separately into a long sausage.

4. Slice the dough into neat little rounds or form into balls and flatten slightly with the back of a fork.

5. Leave the peppermint creams somewhere safe and cool for 24 hours until thoroughly dry.

6. You can pack them into little paper cases and put them into a pretty box or keep the peppermint creams in an airtight container until needed.

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