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Export 6 ingredients for grocery delivery
Step 1
Prepare a tray or two with baking paper (I spray lightly with cooking spray so paper sticks to tray)
Step 2
In a large saucepan place butter, 3 TBSP milk, essence and colouring in a pan and heat slowly until butter is melted. DO NOT BOIL
Step 3
Remove from the heat and cool slightly
Step 4
Add Icing sugar and mix well to form a soft ball - if not coming together easily then add an extra tablespoon of milk to make pliable dough or more if necessary - mix with hands too to see if ball forms.
Step 5
Taste at this stage to see if it has enough essence flavour and add a few drops more if need be.
Step 6
Turn mixture on to a bench sprinkled with icing sugar and knead into a ball.
Step 7
Roll out to 1cm thickness.
Step 8
I used an icing tip to cut my circles as it is the perfect size, but you can use a small cookie cutter or lid, anything that will give you desired shape that is hanging around in the back of your drawer!
Step 9
Cut into rounds and set aside on a tray covered in baking paper.
Step 10
Melt the chocolate in a double boiler or the microwave. If you do it in the microwave heat for 30 seconds then stir, then melt for a further 10 seconds at a time stirring in between until it is just completely melted.
Step 11
I did a few different methods of decorating, see below for more instructions on each style.
Step 12
Cool these in the fridge - I keep mine in the fridge until it is time to serve as it is summer here but in cooler months these should be ok out of the fridge for a time.