PEPPERMINT CREAMS

So simple yet so delicious, especially when dipped in chocolate, too

MAKES 80 * PREP 25min, plus overnight firming

* 1 large egg white

* Few drops peppermint extract * 325g (11½oz) icing sugar, plus extra

to dust

* Dark chocolate, melted, optional

❶ In a large bowl, whisk the egg white and peppermint extract until frothy but not stiff. Sift in the icing sugar and stir to make a stiff mixture.

❷ Tip the mixture on to a work surface lightly dusted with icing sugar and knead until smooth. Re-dust the surface with more icing sugar and roll out the mixture until it’s 5mm (¼in) thick.

❸ Use cutters to cut out small shapes and arrange on baking sheets lined with parchment paper. Re-roll the mixture as necessary. Leave the shapes to harden in a cool place overnight. Make sure the peppermints have thoroughly dried out before packing – they shouldn’t feel tacky. Store in an airtight container for up to two months.

❹ To giftwrap, line gift boxes or vintage-style tins with tissue paper or napkins and pack in the peppermint creams. Attach a label with storage instructions and an eat-by date.