Strawberries and sandcastles recipe

Name: Strawberries and sandcastles recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) dark chocolate, broken into pieces; 2 medium oranges, zest only (finely grated); 2 tsp light olive oil; 500 g (17.6oz) strawberries, chilled; 225 g (7.9oz) gluten free flour; 1 vanilla pod, slit lengthways, seeds scraped from pod; 55 g (1.9oz) icing sugar; 110 g (3.9oz) butter, diced; 1 egg yolk; 2 tsp water; 6 ice cream cones; 55 g (1.9oz) butter

Servings: persons

200 g (7.1oz) dark chocolate, broken into pieces
2 medium oranges, zest only (finely grated)
2 tsp light olive oil
500 g (17.6oz) strawberries, chilled
225 g (7.9oz) gluten free flour
1 vanilla pod, slit lengthways, seeds scraped from pod
55 g (1.9oz) icing sugar
110 g (3.9oz) butter, diced
1 egg yolk
2 tsp water
6 ice cream cones
55 g (1.9oz) butter

1
To make the sand biscuit, preheat the oven to 180C/gas mark 4.
2
Add the flour, vanilla seeds, icing sugar and a large pinch of fine salt to a bowl or food processor.
3
Add the diced butter and rub in until fine crumbs.
4
Add the egg and just enough water to mix to a soft dough.
5
Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then bake for 20 minutes.
6
For the strawberries, add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water doesnt touch the base of the bowl.
7
Heat until just melted then stir until smooth.
8
Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper.
9
Put in a cool place to set.
10
Crush the biscuit and ice cream cones into fine crumbs.
11
Melt the remaining 55g of butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds.
12
Chill 10 minutes then loosen and turn out on to small plates.
13
Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.

1533

kcal

Calories

108

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 g (7.1oz) dark chocolate, broken into pieces, 2 medium oranges, zest only (finely grated), 2 tsp light olive oil, 500 g (17.6oz) strawberries, chilled, and more.

Yes, Strawberries and sandcastles recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!