Tuesday, 7 April 2009

The Kitchen - Peppermint Creams

Sean Groves

1lb Icing Sugar
1 Egg
Half A Lemon
Peppermint Essence

1. Sift icing sugar into a bowl and add egg white not the yolk.

2. Mix with wooden spoon, and then mix thoroughly with hands.

3. If the mixture is stiff and crumbly add lemon juice bit by bit until the mixture seems to bind well.

4. Now add peppermint essence, as much as you want, and then press out with fingers on to a cold surface.

5. Finally cut into shapes and leave in a cold airy place to set.

1 comment:

  1. Why is there no explination anywhere for the dropping of the Easter edition?