A Royal Melting Moment....

Okay then, so it's the big day for an unsuspecting couple tomorrow and what better way to celebrate than with some delicious and delectable delights! 


If you can, use real vanilla extract in baking. It is a bit more expensive but you really will taste the difference when biting into the buttery crumb of a melting moment, or as they call them here in New Zealand.... a Yo-Yo.


VANILLA PINK MELTING MOMENTS 


This tasty recipe has been adapted from the Chelsea Sugar website. Thanks Chelsea!


250g butter, softened
1 teaspoon vanilla extract
1/2 cup icing sugar
3/4 cup cornflour
1 & 1/2 cups plain flour


1. Set the oven to fan bake 160oC, and line 2 trays with baking paper.
2. Cream butter, icing sugar and vanilla until light and fluffy. Add in sieved cornflour and flour. If using your hands, gather into a large ball and try not to handle the dough too much - the butter will start to melt.
3. Using a teaspoon and the palm of your hand, shape into small balls and line on the tray. Press down onto the balls with the back of a fork, denting them slightly.
4. Bake for 15-20 minutes until golden brown, set aside on a wire rack to cool.

PINK BUTTER CREAM ICING


50g butter, softened
3/4 cup icing sugar, sieved
A couple of drops of milk (may not be needed)
1 teaspoon vanilla extract
A couple of drops of red food colouring


1. Combine the butter and icing sugar until fluffy, add the vanilla, beat again then slowly add the red colouring until you have your desired colour. Remember to add it slowly, even if it doesn't look like much you can always add more but you can't remove it!
2. Using a palette or flat knife, spread one side of the biscuit base with the butter cream icing and top with a biscuit lid.
3. Roll sides of biscuit in pink sprinkles. Repeat until all biscuit bases are filled, topped and rolled.
4. Store in an airtight container for up to 3 days.

I also made these tasty morsels this afternoon - they go by the name of "Lime & Toasted Coconut" cupcakes. You can order them directly from The Passionate Baker by emailing rebecca@thepassionatebaker.co.nz 

I know you'd all love the recipe, but shhhh it's a secret - for now anyway. ;)


Enjoy the Royal Wedding!