Ingredients

• 1 free-range egg white
• ½ a lemon
• 400 g 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 1cm thick.
4. Cut with a round pastry cutter (roughly 3½cm) or shape by hand and transfer to a tray dusted in icing sugar to dry out.
5. Store in an airtight container, should last a couple of weeks.