Jamie Oliver

Peppermint creams

Makes 22 to 25
Cooks In20 minutes plus drying
DifficultySuper easy
Nutrition per serving
  • Calories
    74
    4%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.2g
    0%
  • Carbs
    18.2g
    7%
  • Sugars
    18g
    20%

Of an adult's reference intake

Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Method

Ingredients

  • 1 free-range egg white
  • ½ a lemon
  • 400 g icing sugar , plus extra for dusting
  • ½ teaspoon peppermint extract
Tap For Method
Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Ingredients

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.

Tip

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Nutrition per serving
  • Calories
    74
    4%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.2g
    0%
  • Carbs
    18.2g
    7%
  • Sugars
    18g
    20%

Of an adult's reference intake