Peppermint Creams

• 1 lb. icing sugar
• 1 egg white
• ½ gill double cream

Sift the icing sugar and mix with the egg white and cream. Blend mixture thoroughly and add peppermint essence to taste. Roll out on a board well dusted with icing sugar, and cut out into small circles or half moons. Move creams carefully on to a wire rack and allow to dry out overnight.