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How To make Peppermint Creams

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These Peppermint Creams would make a lovely, sweet Mothers Day gift. This recipe could also be used to make great after-dinner mints, just dip the mints in dark melted chocolate and leave to dry. Makes 30-40.
What you'll need: 
500g (1lb 20z) icing sugar, sifted
1 egg white, stiffly whipped
1-2tsp lemon juice
few drops of peppermint oil
Small decorative bag or box to put the peppermint creams into, when finished.
Mix together the icing sugar, egg white, lemon juice and the peppermint oil until you have the texture of pastry. Knead well, so that the mixture is smooth, then roll out on a work surface lightly dusted with icing sugar. Roll out to the thickness of 1 cm.
Cut out circles using a pastry cutter, or for fun, try different shaped cutters such as stars, hearts, (perfect for Mothers Day) and moons.
Pop the peppermint cream shapes on a piece of greaseproof paper on a baking tray or a large plate. Leave to harden for 12 hours or overnight.
If making these Peppermint Creams for Mothers Day, bear in mind the time needed fot the creams to harden, so they are ready on time.


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