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LIFESTYLE: Rose Creams by Bebe Bradley of www.meninafeliz.com


Spring is the harbinger of warmer weather to come. Short, drab days extend into lighter mornings and longer evenings and colour and green shoots begin to appear amongst the grey. Crocuses and daffodils herald bright blue skies and blossom fills the air with soft shades and delicate perfumes.


These Rose Creams hark back to days of high teas and floral fancies and make perfect little pastel confections to take with tea in the Spring Garden.


This recipe is quick and simple enough to make with the children. These elegant chocolates would make a perfect homemade gift for Mother’s Day or Easter presented in a pretty box tied with ribbon!


12 | ukhandmade | Spring 2012


Ingredients: • 3tbsp double cream • Pink food colouring • 3tbsp rose water (I used English Provender’s Essence of Rose Water) • 275g (10oz) icing sugar (plus extra for dusting) • 1tsp groundnut oil • 125g (5oz) good quality milk or dark chocolate • Pink Crystallised ‘Glimmer’ Sugar (optional) • 20 crystallised rose petals, to decorate (optional) • 20 sweet cases (optional)


Method: 1. Place the double cream in a bowl; add the rose water with 2-3 drops of pink food colouring and mix well. Sift the icing sugar - a few spoonfuls at a time - over the cream mixture and stir to combine, making sure


to squeeze out any lumps with the back of your spoon. The final mixture should be of a soft, dough- like consistency, although you may need to add more icing sugar to get the correct texture.


2. Tip the mixture out onto a work surface lightly dusted with icing sugar and gently knead with your hands until it comes together in a firm ball. Wrap lightly in cling film and refrigerate for 30 minutes.


3. Cut the ball into 20 equal-sized pieces and using your hands, roll quickly into small balls, then flatten slightly into small patties. Place on a clean plate lightly dusted with icing sugar. Cover with cling film and pop the plate in the fridge whilst you melt the chocolate.


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