Egg-free peppermint creams

Instructions

1 Mix icing sugar, milk, food colouring (if using) and essence until they stick together. Add more milk if the mixture is too powdery. Add more sugar if it’s too moist.

2 Dust the kitchen counter and rolling pin with icing sugar. Roll the mixture until it’s as thick as your little finger.

3 Dip the cutter in icing sugar and cut out small shapes (circles work best). Rework the scraps until all the mixture is used.

4 Set peppermint creams on wax paper to dry overnight. The following morning, turn them over to dry the underside.