Method
Step 1
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
Step 2
To make the biscuits, beat together the butter and sugar until light and creamy, then add the egg and red food colouring, and combine.
Step 3
Add the flour and the freeze-dried strawberry powder, then mix on slow to bring the dough together.
Step 4
Transfer the dough onto a lightly floured worksurface, then gently bring together to make a soft, smooth dough.
Step 5
Roll the dough between two pieces of parchment paper, to the thickness of a £1 coin, roughly 3mm.
Step 6
Using a toast shaped cutter, cut out 6 x toast shaped biscuits and transfer to a lined baking tray. If you don’t have a toast shaped cutter, you can cut this using a knife. Ensure that the longest edge is 8.5cm long.
Step 7
Using the 9.5cm round cutter, cut out 6 x rounds of dough and press into 6 x cavities of the hemi-sphere tray, ensuring that the biscuit dough fully touches the tin everywhere.
Step 8
Transfer the baking sheet and the domed tray to the fridge and chill for 30 minutes until firm.
Step 9
Once firm, remove from the fridge then bake the biscuits for 12–15 minutes, or until starting to colour around the edge.
Step 10
Once baked, remove from the oven and leave in the tin to cool for a few minutes before removing from the cavities and transferring to a wire rack to cool completely.
Step 11
Turn off the oven and open the door to allow the oven to cool down.
Step 12
To make the sprinkles, mix the strawberry extract and royal icing sugar together to make a paste, then add water 1 teaspoon at a time to make a stiff, but pipeable consistency.
Step 13
Divide the mixture between two small bowls, then colour one red and the other gold. Transfer each colour to separate piping bags fitted with a no.3 writing nozzle.
Step 14
Pipe lines of each colour all the way across a lined baking sheet, saving a little of the red icing for later.
Step 15
Transfer to the cooled down, turned off oven. Close the oven door and leave to dry out and turn crisp, without colouring.
Step 16
Once dried out and crisp, cut each line into small pieces to create sprinkles.
Step 17
To construct the caps, fill the inside of each dome biscuit with red and gold sprinkles.
Step 18
Pipe a line of red icing around the flat edge of each dome, then top with a toast shaped biscuit, keeping as much of the widest part stuck out as possible for the peak of the cap. Seal any gaps with more of the red icing.
Step 19
Carefully turn the caps over and leave them to dry.
Step 20
To decorate, on a surface dusted with cornflour or icing sugar, roll the red and white fondant out to 3mm thickness.
Step 21
With a knife, cut out 6 x triangles of white fondant, then using the edible glue, stick each one onto the dome at the front of each cap. Use the picture above to help you.
Step 22
Cut out six “L” shapes of red fondant using an “L” shaped cutter or a knife, then stick these onto the white fondant triangle at the front of each cap.
Step 23
Roll a small ball of white fondant and stick on top of each dome.
Step 24
Finish by using the black edible pen to draw short lines along the edge of the white fondant triangle on each cap to look like stitching.
