Cherry Jam Pastries with Chocolate Seals

Ingredients:

• 240g plain flour (gluten-free variety if preferred)
• 2 tablespoons caster sugar (extra for topping)
• 220g cold dairy-free block butter, diced
• Ice-water (as needed)
• 1 jar cherry jam or conserve
• 4 tablespoons dairy-free milk
• 40g dairy-free chocolate (white or dark)
• Optional: Edible glitter
• Optional: Icing sugar for dusting

Instructions:

For the Pastry:

1. In a bowl, sift together flour and caster sugar. Incorporate the cold, diced butter until mixture resembles breadcrumbs. This can be done either manually or using a food processor.
2. Gradually introduce ice-water, about 1/2 tablespoon at a time, until a cohesive dough forms. It should be smooth, slightly tacky, but not overly moist or dry.
3. Encase the dough in grease-proof paper and refrigerate for 30 minutes or until solid enough to roll without sticking.
4. Preheat the oven to 170°C (fan-assisted) and ready two baking trays with parchment paper.
5. On a floured work surface between two sheets of parchment, roll the dough into a large rectangle. Cut into diamond shapes, each side measuring approximately 12cm.
6. Add a teaspoon of cherry jam in the center of each diamond. Brush the pastry edges with dairy-free milk. Fold three corners (two sides and bottom) to the center, forming an open envelope shape. Ensure edges are sealed. Alternatively, fold all corners for a closed envelope look.
7. Lightly brush the top of each pastry with dairy-free milk, followed by a sprinkle of caster sugar for a glistening, golden finish.
8. Bake for 20-25 minutes until pastries turn a lovely golden brown.
9. Once done, allow them to cool. Note: Pastries may feel soft right out of the oven but will harden as they cool.

For the Chocolate Seal:

1. Prepare a bain-marie by filling a saucepan 1/4 full with water over medium heat. In a heatproof bowl, melt dairy-free chocolate over the saucepan.
2. After melting and cooling slightly, deposit small chocolate dollops onto a plate lined with parchment. Aim for small circular shapes.
3. If available, use a pre-frozen letter stamp to imprint the chocolate. If you don’t have a stamp, craft imperfect circles for a rustic look.
4. Embellish your chocolate seals with edible glitter or a stroke of edible gold paint. Allow to solidify.
5. Attach the chocolate seals onto the pastries using a dab of melted chocolate.
6. Optionally, dust with icing sugar before serving. Enjoy your delicious creations!