Jamie drizzling honey on top of a fig tart

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peppermint creams

Peppermint creams

peppermint creams

20 mins plus drying
Super easy

makes 22 to 25

nutrition per serving

Calories

0

Fat

0

Saturates

g

Sugars

Salt

g

Protein

g

Carbs

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

1 free-range egg white

½ a lemon

400g icing sugar, plus extra for dusting

½ teaspoon peppermint extract

Method

  1. Lightly beat the egg white in a bowl. When it starts to foam, squeeze in a drop of lemon juice.
  2. Sift in the icing sugar, peppermint and combine – when it gets too tough to mix with a spoon, bring together with your hands.
  3. Transfer to a surface dusted with icing sugar, then dust the mixture with icing sugar and roll out to 2cm thick.
  4. Cut with a round pastry cutter (roughly 3½cm) and transfer to a tray dusted in icing sugar to dry out.

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