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Lime and Passionfruit Melting Moments
Make these small and dainty for ladylike nibbling with your cuppa. You can always quietly eat two!
 250g butter, softened
1 cup icing sugar
1½ cups flour
½ teaspoon baking powder
1 cup cornflour
2 teaspoons lime zest
Passionfruit butter cream:
80g butter, softened
1¾ cups icing sugar
2-3 tablespoons bottled passionfruit syrup
Preheat oven to 170°C. Using an electric beater, cream butter and icing sugar until fluffy and pale. Sift over flour, baking powder and cornflour and fold in with lime zest (the mixture should be soft but rollable; add a little extra cornflour if it is too wet).
Roll dough into small marble-sized balls, place on lined trays and press down gently with a fork.
Bake for 15-18 minutes until biscuits are set but still pale. Cool 10 minutes then transfer to a wire rack to cool completely.
Butter cream: Beat butter and icing sugar together then mix in passionfruit syrup to make a fluffy icing. Chill 15 minutes or until firm enough to spread then use to sandwich biscuits together.
Melting moments will keep for a few days in an airtight container.
Makes about 30
Crab and Cress Pinwheels with Chives
Tying chives around these tender, rolled sandwiches makes them look special. Use garlic chives if you can find them – they’re flatter and stronger than regular chives so less likely to snap.
 2 x 170g cans crab meat
½ cup thick and creamy mayonnaise (not fat-reduced)
1 teaspoon chopped chives
1 teaspoon lemon pepper seasoning
½ teaspoon flaky sea salt
10-12 slices white sandwich bread, crusts removed
1 punnet baby cress or alfalfa sprouts
Fresh chives for tying
Drain crab meat and combine with mayonnaise, chopped chives, lemon pepper and salt, mixing well. Chill until required.
To make pinwheels, lay out 5-6 slices of bread at a time and spread generously with crab mixture. Top with cress or sprouts and roll up firmly from the longest edge. Wrap in cling film and chill for 15 minutes or up to several hours.
To serve, cut each roll in half and tie with a fresh chive for decoration.
Makes 20-24
See the May 2012 issue of NZ House & Garden for the full menu
Story: Jo Wilcox
Photographs: Jane Ussher
Stylist: Tracey Strange Watts
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