.Suitable for freezing
450g icing sugar, sifted
5ml (1t) lemon juice
1 egg white, lightly whisked
Few drops of peppermint flavouring or oil of peppermint
Pink food colouring (optional)
1. In a bowl, mis the icing sugar with the lemon juice and enough egg white to make a pliable mixture.Flavour with peppermint and tint pink if you like.
2. Kneed the mixture on a surface dusted with more incing sugar and roll out to a 5mm thickness. Cut into heart shapes (or any other shape!) with a 2.5 cm cutter.
3. Leave for 24 hours until thoroughly dry.
4. Pop into paper bags and share with your Valentine!
Our Editor, Victoria’s daughter Natasha has been baking with Alison, our star administrator, and they have made these sweet wee hearts for Natasha to share with her friends at school.