Strawberry Roll-Ups
A tasty lunchbox addition!
Method
- Process strawberries in a food processor until a smooth purée forms. Transfer to a saucepan. Add sugar and lemon juice. Stir over medium heat until sugar dissolves and mixture come to the boil. Reduce heat to medium-low and gently simmer for 20 minutes or until mixture thickens and is reduced by a quarter. Remove from heat and cool.
- Preheat oven to 140°C. Line a large oven tray with baking paper. Pour strawberry purée over prepared tray. Spread evenly with a palette knife.
- Bake for 2 hours or until strawberry purée is firm, slightly sticky, but not wet. Transfer tray to a wire rack. Allow to cool completely on tray until firm. Place a sheet of baking paper over top and turn over. Remove top layer of baking paper.
- Using the baking paper as a guide, roll up tightly. Using scissors, cut through fruit and paper to make 8 pieces. Store in an airtight container in a cool, dark place for up to 3 weeks.
