Desserts
Simply Wonderfuls
No-cook, flower-shaped sweetmeats, tempered so they're less sweet than the usual version.
Now, I will be honest: Simply Wonderfuls are not something I grew up with. My mother made the more traditional sweetmeats, and these are a relatively new invention on the recipe scene.
I can definitely see the appeal though. You do not have to turn on your stove, you need just three core ingredients, and it is perfect if you are intimidated by sweetmeat making, which really is an art. Because they are so easy, there are many recipes online, which begged the question: "Do I really need to share another?"
My one critique, however, was that I found them cloyingly sweet. Many recipes use equal ratios of butter to icing sugar, and in my opinion you cannot enjoy more than one (if that!). So I have taken the recipe and adapted it quite far from the original, to produce something a bit more tempered and palatable. I think you will find these far more enjoyable.
As they are so easy to make, I have focused on the styling instead. I used a Malaysian cutter to shape them into flowers, and a dusting of Barco food glitter brings a bit of shine. Coloured almonds or crushed pistachios give the final finish.
For a recipe that requires minimal skill and effort, the rewards will make you look like a seasoned pro. I hope you enjoy 🙂
The recipe
Simply Wonderfuls
Makes about 25 simply wonderfuls (about 20g each)Prep 40 minTotal 1 hr 15 min
adventureswithsugar.com/simply-wonderfuls/
Method
Method: Simply Wonderfuls
- Cream the butter and sugar: Using a hand mixer, cream the butter and icing sugar until pale and fluffy, around 3 minutes.
- Add the milk powder: Then gradually add the 225g milk powder, a bit at a time. You can begin with the hand mixer, but the mixture eventually gets quite stiff, and I find kneading it by hand works best.
- Add the flavourings: Add the cardamom, lemon juice and vanilla bean paste and continue to mix. If the mixture still feels a bit wet, gradually add the extra 25g milk powder until it comes together.
- Don't panic if it's soft: The mixture will be quite soft initially, but don't worry – as the milk powder is exposed to the air, it does dry.
- Chill: Place it in the fridge to chill for about 30 – 40 minutes, where it will firm up a bit.
- Colour the almonds: Whilst that is chilling, colour your nibbed almonds by simply rolling them in some pink and green food glitter dust.
- Shape: When ready to shape, pat the mixture into a rectangular block about 2cm thick. Dip your Malaysian cutter in some icing sugar and push the inset back to make space for the mixture. Punch out a shape, then gently push it out with the imprint.
- Finish: Brush with pink or gold Barco glitter dust, then sprinkle some almonds in the middle. Serve and enjoy!
What should I know about making this recipe?
What if the mixture is too wet or soft?
Add the additional 25g milk powder from the recipe, a little at a time. You should not need more than that.
How do I use a Malaysian cutter?
There is basically an outer cutter and an inset. Make sure the base of the inset and the edge of the cutter are both coated in icing sugar. Then push the inset back, press down onto the mixture (patted into a rectangular block about 2cm thick) and punch out the shape. Push the inset out to ease out the pattern, then carefully remove it.
How do I colour the almonds?
Simply toss some nibbed almonds in the pink glitter dust and some in the green, then mix them together to combine the colours.
How do I paint on the glitter?
Dip a food-safe brush in the dry glitter dust – there is no need to mix it with an edible paint base. Tap off any excess from the brush, then gently apply it to each Simply Wonderful. Do not paint the entire thing, as you want to see some of the original colour.
How should I store them?
In an airtight container in the fridge, for up to a week.
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