Rose Red Velvet Mini Muffins

Cream together: 

60 g Sunflower Spread

120 g Sugar

then mix in: 

1 tsp red gel food colouring

1 tsp Rose extract

1 tsp Vanilla extract 

1 egg or egg replacer

Add and mix:

155g flour

2 tbs cocoa powder

140 ml yogurt

1/2 tsp white vineger

Pre-heat the oven to 180 C and bake for 10-15 min until cooked. 

Top with cream cheese frosting or eat on their own

Rose Petal Shortbread

 250g flour

175g sunflower spread

75g icing sugar

5g edible dried red rose petals

Place the flour, sunflower spread, icing sugar and rose petals and rose water in a food processor and combine by gently pulsing the mixture until it starts to form a dough, do not over work it.

Roll the dough out until it is about a 1/3 of a cm thick and cut shapes out.

Bake in a hot oven for 10 minutes

While the biscuits are cooling melt some dark cooking chocolate by heating for 2 minutes in the microwave.

Decorate the biscuits with the melted chocolte and sprinkle rose petals and crushed pistachios over them.

Chocolate with Salt & Pistachios

Melt 150 g of cooking plain cooking chocolate in a microwave oven
- it takes about 2 min

Stir in 1 tsp of sunflower spread and a tsp of Rose or orange extract/oil.

Place the mixture in small paper cases

. 

Sprinkle some salt and pistachios over the top

Allow to cool