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Strawberry Creams

Dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegan and vegetarian makes 22-24
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Ingredients Method

Ingredients
  

  • 200 g icing sugar sifted
  • 20 g freeze dried strawberries 2 bags of New Forest Fruit Snacks
  • 2 1/2 tbsps dairy-free margarine melted
  • 1 tbsp water
  • 150 g dairy-free dark chocolate
  • 15 g cocoa butter optional

Method
 

  1. Place the sifted icing sugar into a food processor with the freeze-dried berries and blitz until you have a beautiful pink powder
  2. Add the melted margarine and water and mix to form a soft (but not sticky) dough. If it’s too wet add more icing sugar, if too dry, add more water.
  3. Knead lightly on a surface dusted with icing sugar.
  4. Roll out to 1/2 – 1/4 cm thickness and cut out disc shapes with a cookie cutter.
  5. Place on a lined baking sheet and leave overnight in a cool dry place to dry out. Make sure you turn them over so they dry on both sides.
  6. Melt the chocolate (at this stage is best to temper the chocolate to give a nice crisp finish, but if you wish to simply melt it then make sure you store the strawberry creams in the fridge)
  7. Stir in the melted cocoa butter (if using) as this will make it much easier to coat the creams as it makes the chocolate more free-flowing
  8. Dip each strawberry cream into the chocolate, add a little grating of freeze dried strawberry on top and then leave to set on some baking paper or a silicone mat