SWEET TREATS

Bundles of peppermint creams, wrapped, then bound in bright ribbon, make a simple gift. To make 36: In a bowl, place 500g icing sugar, 1 medium egg white and 1½ tbsp whipping cream. Knead into a dough, first with a mixing bowl tool and then by hand. Add a few drops of peppermint oil to taste and natural green food colouring if desired. On a surface sprinkled with icing sugar, shape the mixture into a roll and cut into 36 pieces. To prevent drying out, place them in a freezer bag before shaping into balls and pressing flat. Lay the sweets on a baking tray covered with greaseproof paper to dry overnight at room temperature. Store in a tin, in a cool, dry place. The peppermint creams should be eaten within two weeks.