Sugar Mice

Method

1. Sift the icing sugar into a large bowl
2. Whisk the egg white until white and foaming
3. Stir evenly into the icing sugar Add the lemon juice and combine
4. Get your hands in and bring the icing mixture together into a ball Turn onto a work surface lightly dusted with icing sugar and knead until it’s pliable (if it’s too dry add a little more lemon juice but go easy, if it’s too wet add more icing sugar)
5. Divide the mixture into two and add a few drops of pink colouring to one half, kneading until it is evenly combined Break off walnut sized pieces of icing dough and roll into a mouse shape (fat at the bottom, pointy at the nose)
6. Pinch ears with your thumb and forefinger (or snip them in with the tips of a pair of scissors) and shape – some of ours were a bit nibbled looking but it doesn’t matter! Add chocolate sprinkles for eyes and noses and a piece of strawberry lace for a tail.
7. Place them on the baking parchment on the baking tray and leave overnight to dry

Tip

Various flavours and matching food dyes can be added (such as pink for strawberry or raspberry flavour, yellow or green for lemon, yellow or white for vanilla, orange for orange flavour, etc.).Finally, they are left to dry for one or two days until they develop their typical, somewhat fudge-like dry and crumbly texture.