A Royal Wedding remembered

It’s amazing how fast a year can go by. Crazy to think it was a year ago that we were all glued to a television,  watching this.
Kate and William are supposedly having a private, low key celebration of their first anniversary. If you fancy marking the passage of time, true love, or just a good Princess moment with a little more pomp, feel free to dig into the archives and enjoy a proper royal wedding feast inspired by the players in their big day.
A Royal Wedding inspired feast

At 29 she was the oldest royal bride ever, but to her Prince we hear she’s ‘Babykins’.

It’s worth noting that these are no infantile biscuits.

There are touches of hazelnut and caramel for her golden eyes and impossibly glossy hair. There’s a little sprinkling of lurid green in the lime zest to remind us of the last fashion faux pas she’ll be permitted.

Then  there are  the heart shaped  biscuits themselves, which with the comforting taste of shortbread take us straight back to St Andrews in Scotland; where this fairytale romance began.

When consumed with a cup of tea, they’re the perfect happily ever after.

Hazelnut shortbread hearts

Makes around 20-30 biscuits.

1 baking tray.  2 heart shaped biscuit rings of different sizes.  1 spatula. 1 mixing bowl.


125 grams butter
60 grams icing sugar
65 grams cornflour
125 grams plain flour (I use a combination of white plain flour and wholemeal plain flour).

Caramel cream filling
Half a cup of cream cheese.
Half a cup of dark muscovado sugar (brown sugar)

Other toppings
Zest of one lime
Half a cup of toasted hazelnuts, cut into halves or quarters.

Here’s how we roll

1.    Mix the softened butter and icing/powdered sugar until well combined.

2.    Sift in the flour and mix until just combined. Place in a refrigerator until cold enough to be rolled.

3.    Roll the dough on a lightly floured surface, or sheet of baking paper, using another sheet of baking paper over the top to protect your rolling pin.

4.    Use the heart shaped cookie cutters to make shapes.

To make the outline of the hearts put the smaller cookie cutter inside the larger one. Remove the smaller heart and keep the border.

5.    Bake at 180 C or  350°F  until light golden brown. This should take between 12 and 15 minutes.

6.    To make the caramel cream filling mix the brown sugar and the cream cheese together. Chill in the fridge until needed.

7.   To assemble; spread some caramel cream on the base of one of the biscuits. Top with lime zest, a heart cut out cookie and a hazelnut.

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