The vanilla expert is releasing four of its most mouth-watering recipes to help home bakers celebrate the special event.


Vanilla Bean Cupcakes will add a delightful air of sophistication to any National Baking Week tea party, while melt-in-the-mouth Vanilla Bean Melting Moments are perfect for sharing over coffee. Meanwhile, Vanilla Custard Tart is a perfect way for any baker to show off their baking prowess, and Vanilla Passionfruit Shortbread offer baking simplicity with great results.


All the recipes feature Taylor & Colledge’s fantastically versatile, award-winning Vanilla Bean Paste, which is made using 100% natural vanilla beans. Uniquely blended to include pure vanilla concentrated extract and vanilla beans (including seeds), the judges of the prestigious Great Taste Awards were so impressed with the “very useful” and versatile paste that they awarded it a Gold Star. It is available from Waitrose and Ocado now, RSP: £4.19, 65g jar.


For those that like to make their baked goods super healthy you can swap regular flours for gluten free mixes, eggs for chia seeds, milks for coconut or almond milk and butter for coconut  oil. You will have to use trial and error for these recipes have only been made as the recipes say.


Vanilla Bean Cupcakes


•100g butter, softened

•185g caster sugar

•2 tsp Taylor & Colledge Vanilla Bean Paste

•2 eggs

•200g self-raising flour

•125ml milk

•Vanilla Frosting

•100g butter, softened

•450g icing sugar mixture

•1 tsp Taylor & Colledge Vanilla Bean Paste

•60ml milk


Using an electric mixer, cream butter and sugar. Add the Taylor & Colledge Vanilla Bean Paste and mix well. Add eggs one at a time and beat lightly. Add sifted flour and milk in two batches, stir with a wooden or metal spoon, until just combined. Spoon into 12 muffin cases and bake for 15-20 minutes at 180C.

Frosting: Using an electric mixer, beat butter until very light in colour. Add the Taylor and Colledge Vanilla Bean Paste. Add sifted icing mixture gradually, beat after each addition. Add the milk and beat to combine. Spread over cooled cupcakes and enjoy.



Vanilla Bean Melting Moments


•250g butter, cubed

•55g (1/3 cup) icing sugar, sifted

•1tsp Taylor and Colledge Natural Vanilla Extract

•260g (1 3/4 cups) plain flour

•50g (1/3 cup) cornflour


•50g butter, at room temperature

•1 tsp Taylor & Colledge Vanilla Bean Paste

•1 tsp natural orange essence

•110g (2/3 cup) icing sugar, sifted


Preheat oven to 160C. Line a baking tray with non-stick baking paper. Beat butter, icing sugar and Taylor & Colledge Vanilla Extract in a medium bowl with electric beaters until pale and creamy. Sift together the flour and cornflour, add to the butter mixture and mix with the beaters on the lowest possible speed until just combined and soft dough forms. Lightly flour hands then roll the mixture into small balls. Place on the prepared baking tray about 5cm apart. Use a fork that has been dipped in flour to flatten each ball to about 3cm in diameter and 1cm thick. Bake in preheated oven for 15 minutes or until cooked through.

Cool on baking tray. Repeat with remaining mixture. To make the filling, beat the butter, Taylor & Colledge Vanilla Bean Paste and orange essence in a small bowl with electric beaters until pale and creamy. Add the icing sugar and beat until combined. Refrigerate until required. To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with remaining biscuits and filling. Store in an airtight container for up to 5 days. Makes approximately 36 biscuits.



Vanilla Custard Tart



•45g unsalted butter, softened

•30g sugar

•1 small egg, lightly beaten

•90g plain flour

•20g self-raising flour


•2 large eggs

•2 tsp Taylor & Colledge Vanilla Bean Paste

•2 tbsps castor sugar

•350ml milk

•freshly ground nutmeg


Beat butter until creamy, add sugar, beat until just combined. Add egg, gradually, beating well between each addition. Work in 2/3 of sifted flours with wooden spoon, then remaining flour by hand. Turn on to lightly floured surface, knead lightly until smooth. Refrigerate 30 mins before using. Roll pastry to line greased 20cm loose based flan tin. Brush base and sides of pastry with lightly beaten egg white.

Beat eggs, vanilla paste and sugar together, heat milk until lukewarm, gradually stir into egg mixture. Place flan tin onto oven tray and pour in custard mixture. Bake at 180C for 40-45 mins. After 15 mins cooking time, sprinkle with nutmeg. Do not overcook as custard will firm as it cools. Sprinkle liberally with Taylor & Colledge dusting sugar before serving.


Vanilla Passionfruit Shortbread


•Makes: 30

•Prep time: 15 minutes

•Cooking time: 35 minutes

•2 tsp Taylor & Colledge Vanilla Bean Paste

•250g butter, softened

•1/3 cup (75g) caster sugar

•2 1/4 cups (335g) plain flour

•1/4 cup (35g) rice flour


•50g butter, melted

•1 cup pure icing sugar

•1 tbs passionfruit pulp

•Taylor & Colledge Vanilla Bean Dusting Sugar


Preheat oven to slow (150C). Beat Taylor & Colledge Vanilla Bean Paste, butter and sugar in a small bowl with an electric mixer until smooth. Stir in sifted flours and press together to form a firm dough. Knead gently on floured surface until smooth. Divide the dough in half. Roll each half into a 5cm log. Slice each log into 1cm pieces, place onto lightly greased baking trays. Bake for 35 minutes or until a pale straw colour. Transfer shortbread onto wire rack to cool.

ICING: Combine all ingredients in a small bowl; beat for 2 minutes over hot water until icing is really shiny. Dip each biscuit into icing or drizzle over biscuits, leave to set, then dust with Taylor and Colledge Vanilla Bean Dusting Sugar.


For those that like to make their baked goods super healthy you can swap regular flours for gluten free mixes, eggs for chia seeds (1 egg = 1 tablespoon of chia seeds mixed with water to form the egg like binding agent), swap milk for coconut or almond milk and butter for coconut  oil.  You can use Coconut sugar instead of regular sugar.

You will have to use trial and error for these recipes have only been made as the directions show here.


About Taylor and Coledge

Taylor & Colledge’s expertise in vanilla spans more than 100 years. It is this commitment to achieving unsurpassed quality that has earned Taylor & Colledge a reputation as one of the world’s finest vanilla producers.

Our commitment to produce Vanilla ethically began long before terms like ‘fair trade’ gained popularity, and we have been putting the welfare of vanilla growers and their families at the heart of everything we do for more than a century.  This ethical commitment has been essential to the long term viability of all our Vanilla growers.

Taylor & Colledge products are available nationwide through branches of Waitrose, and online at

Products in the range include Taylor & Colledge’s new Vanilla Bean Grinder (RSP: £5.99, 12g), Vanilla Bean Paste (RSP: £4.19, 65g jar);  Vanilla Bean Extract (RSP: £3.69, 100ml bottle), Vanilla Bean Dusting Sugar (£2.99, 100g shaker); and Organic Vanilla Bean Pods (£3.89, 10g tube).


For more information, including recipe ideas, please visit