People can now sign up to take part at pinkribbonbreakfast.co.nz.
Annabelle White says, "This is a cause close to my heart, after a close family member was diagnosed and then successfully treated for breast cancer.
"Fundraising for Breast Cancer Foundation NZ is such a good idea and spreading the message of early detection is key.
"Hosting a Pink Ribbon Breakfast is easy and fun, and the perfect way to show some love in these crazy times we're living in."
Ah-Leen Rayner, Breast Cancer Foundation NZ's chief executive, says, "It doesn't matter if your Pink Ribbon Breakfast is big or small, fancy or casual, homemade or store-bought – every effort makes a big difference for women living with breast cancer.
"Your generosity will take us closer towards our ambitious vision of zero deaths from breast cancer, so please, sign up to host a Pink Ribbon Breakfast this May."
To provide inspiration for a Pink Ribbon Breakfast menu, Annabelle White has donated a recipe she created in last year's lockdown.
Annabelle's Austrian Plum Cookies
"This recipe is based on a treat I enjoyed while in Austria some years ago, and while we may not be heading to Vienna for some time, we can recreate a Viennese afternoon tea with these cookies. They are elegant, very delicate and quite special – just as your guest will feel at your Pink Ribbon Breakfast this year." – Annabelle White.
Ingredients
120g softened butter
30g cream cheese (standard not spreadable)
150g golden caster sugar
1 large egg, at room temperature
220g flour, plus extra for rolling
½ teaspoon baking powder
30g ground almond
1 -2 teaspoons grated lemon zest
plum jam for filling (about ½ cup)
icing sugar to decorate
Method
Into the mixing bowl, place the butter, cream cheese and caster sugar – blend well until soft and creamy. Add egg and beat till smooth.
Sift flour and baking powder and slowly work into mixture – when half worked in (using your mixer) stop and add ground almonds, zest and very briefly incorporate.
Stop and add remaining flour by hand. Knead to a soft dough – being very gentle.
Form ball and wrap in baking paper and place in fridge for at least an hour.
Roll out ½ dough on a floured surface to about 2mm.
Using cookie cutters cut out shape and with the other half of dough cut out shape using the same cutter but with nozzle of a piping bag make a little circle in middle of each piece and remove – like a Shrewsberry biscuit.
Place on baking paper trays and bake at 160C for 8-9 mins until just golden and place on wire rack.
When cool, dust the biscuits with the hole in the centre with icing sugar and then sandwich together with a little plum jam.
Recipe makes 40 cookies. Store in an air tight container for up to 5 days. The uncooked dough freezes well.
For more information and to register to host a Pink Ribbon Breakfast, go to www.pinkribbonbreakfast.co.nz
