Peppermint creams

Place the egg white in a bowl and whisk until frothy.

Using a wooden spoon gradually beat in about two-thirds of the sifted icing sugar. Add peppermint essence.

Turn the mixture onto a clean working surface and knead in the remaining icing sugar. If it feels too sticky then add a little more icing sugar. Have a little taste and add more peppermint if necessary. 

Divide the mixture in half and roll each into a long rope about 1 inch thick. Use a knife to cut the roll into 1/4 inch thick slices. Place each one onto a plate (without touching each other) and put into the fridge to set. 

Optional - If you want them chocolate covered, then melt some chocolate and once they are set dip into the chocolate. Put them back into the fridge for the chocolate to set and then enjoy!