Makes 48
1 lb (450g) icing sugar
1/2 level teaspoon cream of tartar 1 egg white
few drops of oil of peppermint or 1
teaspoon peppermint essence
few drops of green food colouring
(optional)
This is an uncooked fondant. Sift the icing sugar and cream of tartar on to a work surface. In a mixing bowl, break up the egg white with a fork. Gradually beat in about one-third of the sifted sugar with a wooden spoon to make a stiff paste. Add a few drops of oil of peppermint or the peppermint essence and a few drops of food colouring, if using it.
Turn mixture on to the remaining icing sugar. Using the fingertips, gradually knead in as much sugar as is required to make a smooth, pliable fondant. Then roll out fondant about 1/4 inch (5mm) thick. Using a small round 1 inch (2.5cm) cutter, cut 48 circles of fondant. Arrange on trays lined with waxed paper and leave to stand overnight to dry. When firm they can be lifted off the paper.