Method (pastry)

1. In a medium sized mixing bowl, sift together the flour and sugar. Add in the chilled / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
2. Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
3. Wrap the dough in some grease-proof paper and place into the fridge for 30 minutes or until it feels firm. This will help to prevent sticking when you roll it out.
4. Preheat oven to 170°C fan and line 2 baking trays with grease-proof paper.
5. Lay a sheet of grease-proof paper on your worktop and dust with some flour.
6. Roll out the dough in-between 2 sheets of floured grease-proof paper until its a large rectangle. Use a sharp knife to cut the dough into a diamond shape (approximately 12cm on each side). Place on the lined trays. Repeat until you’ve used up almost all the dough. 
7. Spoon a teaspoon or two of cherry jam / compote into the middle of the diamond shapes. Brush dairy-free milk around the edges of the pastry, around the filling. Fold three of the corners into the centre (sides and bottom) so that the pastry looks like an open envelope. Press the corners in to seal the jam in (refer to the video for example). Alternatively, you can fold over all four sides to make a closed envelope. 
8. Brush the pastry with some dairy-free milk and sprinkle over some sugar, this will help give the pastry a golden colour and will also make it crispy on top.
9. Bake the pastries in the middle of the oven for 20-25 minutes, or until the pastry is golden brown in colour.
10. Once baked, remove from the oven and allow to cool. The pastry will be a little soft when first out of the oven, but will crisp up beautifully. 

Method (chocolate seal)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
2. Spoon some chocolate on to a plate lined with grease proof paper. You want little circles of the chocolate. If you have a letter stamp, you want it to be frozen before use. Press the stamp on the chocolate, leave it for a few minutes then lift off. (see video for example). If you don’t have a stamp, simply spoon the chocolate on the paper and swirl around to create a ‘not so perfect’ circle.
3. Decorate with chocolate seals with some vegan friendly edible glitter or brush on some edible gold paint. Allow this to set.
4. Use some chocolate to stick the seals to the pastry. 
5. Serve and enjoy!