• The first thing to do is mix water with the powdered egg white, equal to one egg. When mixed, pop it into a bowl. • Add a few drops of peppermint essence and then add the icing sugar, which should have been already sieved. Add it a little at a time. • Give it a mix until it becomes a nice, stiff paste, now sprinkle some icing sugar onto the work surface, and tip out the paste from the mixing bowl. The icing sugar will stop the paste from sticking to the work surface. • Roll it out until it's about half a centimetre thick. • When done, cut out the chequers using a cutter.
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