Lightly beat the egg white in a bowl. When it starts to foam, squeeze in a drop of lemon juice.,

Sift in the icing sugar, peppermint and combine – when it gets too tough to mix with a spoon, bring together with your hands.,

Transfer to a surface dusted with icing sugar, then dust the mixture with icing sugar and roll out to 2cm thick.,

Cut with a round pastry cutter (roughly 3½cm) and transfer to a tray dusted in icing sugar to dry out.