Recipe and ingredients:
250g icing sugar
1 medium egg white
0.5 tsp peppermint extract
100g dark chocolate, melted
Sprinkles

Whisk the egg white until foamy.
Sift in the icing sugar and add the extract.
Mix together into a ball.
Dust a worktop with icing sugar and roll it out to roughly 0.5cm thickness.
Stamp out circles with a 2-inch cutter and place on baking tray. Leave at room temp for at least 3 hours to dry out.
Dunk the peppermint creams in the melted chocolate and decorate with sprinkles.