Needles and bake offs!

I'm currently donating blood, which weirdly gives me down time to write a blog always such a busy bee these days, joys of being cafe manager.

First off you probably want to know the bake off results... I did not win however since I got asked for a couple of business cards and had no samples left even my display was stolen and eaten whole so I'm taking the positive with a smile

Today I've been making Neapolitan shortbread, which I made using the recipe mum got from a pub back home in Palmerston North, New Zealand called the Aqaba Bar nearly 20 years ago, as the chef was kind enough to share it and its been a household favourite ever since so

Aqaba Bar Shortbread

350g butter
150g icing sugar
2 teaspoons vanilla extract
350gs flour
100g custard powder

Pre heat oven to 150 degrees

Cream butter, vanilla and icing sugar until smooth and fluffy
Fold into sifted flour and custard powder

Mix can either be piped or rolled out and cut with a cookie cutter

Bake for 30-40 minutes until lightly golden

Allow to cool

If making Neapolitan shortbread divide mix into thirds add coco to one and pink food colouring to another leaving one white pipe as desired I made roses but a substitution of self raising flour made them a little misshapen ( I was out of plain flour and to lazy to go get more.) Mum always makes her plain then dunks them in melted chocolate

Hope you enjoy... I'm off to make dinner
Making some asparagus wrapped in prosciutto and since i was asked for the recipe: asparagus prosciutto and feta wrap asparagus in prosciutto grill until crispy then crumb feta over top.... You can also add a drizzle of honey