Prince William and Kate Middleton have become the celebrity couple as royal-watchers count down to their April 29 wedding. All the attention has foodies wondering about some of the couple's favourite dishes. Here are two "royal recipes" you can try.

Prince William's favourite Chocolate biscuit cake

If it's a wedding cake fit for a king, it must be good! Prince William has reportedly requested a chocolate biscuit cake as one of the two cakes that will be served at his April 29 wedding to Kate Middleton.

The cake will reportedly be made by Paul Courtney of Britain’s McVitie's Cake Company (now part of United Biscuits), but using an old, secret recipe that belongs to the royal family.

There are various versions of the recipe making the rounds on the internet, including one from Canadian Living  called "The Queen's Chocolate Biscuit Cake" that was provided by former Buckingham Palace chef Michael Dunn.

Here is another version of the recipe that originally ran in The Telegraph. The CBC's Colleen Jones baked this cake with Peter Luckett of Nova Scotia, a former resident of the U.K. who is known in the Maritimes as the "British grocer" as a result of his Pete's Frootique specialty grocery chain.

Ingredients:
  • 11-ounce pack of McVitie's Rich Tea Biscuits
  • 6 ounces of golden syrup
  • 14 ounces of dark chocolate
  • 3 ounces of butter
  • 5 ounces of raisins soaked in 4 tbsp of dark rum
Instructions:

Soak raisins in rum. Crush cookies.

Melt chocolate, golden syrup and butter over low heat.

Combine all ingredients and set in pan. Chill until firm.

Buckingham Palace shortbread cookies

This is a recipe from former Buckingham Palace chef John Higgins. Chef Higgins is now the director of the George Brown Chef School in Ontario.

Ingredients:
  • 1 cup (250ml) soft butter
  • 1/2 cup(125ml) icing sugar
  • 1/2 cup (125ml) corn starch
  • 1 cup (250ml) bread flour 
Instructions (makes 16 cookies):

Mix all ingredients together until it forms a dough-like consistency.

Roll out to a 1/2-inch (1.2cm) thickness and cut into circles or fingers.

Place on a lightly greased cookie sheet and bake in a preheated 350 Fahrenheit (180 Celcius) oven for 10 to 15 minutes.

When golden in colour remove from oven and sprinkle with granulated sugar. Leave on wire rack until completely cooled.