Licorice allsorts with fondant

Licorice allsorts with fondant

By
From
Atelier Confectionery
Makes
350 g
Prep
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
250g icing sugar, plus extra for dusting
2 tablespoons thick cream
60g unsalted butter, softened
Tiny amount food colouring paste
1 teaspoon licorice oil flavouring
4 tablespoons sugar sprinkles

Method

  1. Line a baking tray with baking paper.
  2. Place the icing sugar, cream and softened butter in a food mixer with a paddle attachment. Beat on low speed until all the ingredients are well combined and form a soft dough.
  3. Remove the dough from the bowl and divide into batches. Colour with the different colours, leaving some white. Flavour the black coloured fondant with the licorice oil flavouring.
  4. Lightly dust the work surface with icing sugar and knead each dough for 5 minutes until well combined and smooth.
  5. Roll out to 5 mm thickness, sandwich the different colours together and cut out 2 cm squares with a sharp knife. Make different shapes like discs then roll all the pieces in sugar sprinkles. Place the shapes onto the prepared baking tray and leave to dry for at least 5 hours, or preferably overnight. Store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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