weddings

In a large bowl, toss the arugula with 1 1/2 tablespoons vinegar and 1 tablespoon olive oil; season with salt and pepper. Transfer to a platter.  In the same

Tomato, Mozzarella and Arugula Salad

baby arugula

red wine vinegar

olive oil

Salt and pepper

tomatoes,

mozzarella cheese,

red onion, thinly sliced

basil

mint

Sparkly Strawberry Shortbread Cookies are pretty in pink with an explosive berry flavor. Sparkling sugar adds a sweet crunch to this fab strawberry cookie!

Strawberry Shortbread Cookies

unsalted butter,

sugar

tsp vanilla extract (optional)

Tbsp freeze dried strawberry powder

all purpose flour

egg white, beaten. I use a pasteruized egg.

Line baking sheets with parchment paper.

Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer.  Sift in the strawberry powder to avoid lumps.  Cream well.  Make sure your strawberry powder is well incorporated and the mixture is streak free.

Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.  If using a stand mixer, add the flour on low and mix until the dough comes together.

Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk.  Wrap in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 350F

Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies.  I like to refrigerate the cut cookies for 15-20 minutes before baking.

Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies.  I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer.  Don&#039;t let them get browned.

Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar.  Let dry before eating.  Note: you can also brush the edges and roll in sugar before baking, if you prefer.

These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift

Romantic rose cupcakes

yogurt

eggs

tsp vanilla extract

golden caster sugar

self-raising flour

tsp baking powder

ground almond

unsalted butter

white chocolate

icing sugar

Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.

Up to 48 hrs before serving (or the day before if it’s really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

Top 3 weddings recipes from across the web

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Tomato, Mozzarella and Arugula Sala...

Strawberry Shortbread Cookies

Romantic rose cupcakes

Top 3 weddings recipes from across the web

The most viewed weddings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato, Mozzarella and Arugula Sala...

Strawberry Shortbread Cookies

Romantic rose cupcakes

The most viewed weddings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine