Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Ingredients: 500g flour 500g unrefined caster sugar 1 Tablespoon Fairtrade espresso 1 Tablespoon baking powder 5 eggs, lightly beaten the finely grated zest of 1 ½ lemons 150g Fairtrade cashew nuts 150g Fairtrade Brazil nuts (roughly cut into 6-8 pieces) 100g plump sultanas 100g sliced Fairtrade dried apricots 100g sliced dried figs Oven at 180°C Preparation: Mix the flour, sugar, espresso and baking powder together in a large bowl. Add half the eggs and all the lemon zest and mix well. Gently mix in the remaining eggs. Add the nuts and dried fruit and mix well. Divide the dough into 6 and roll out into sausage shapes about 3cm in diameter and place on baking parchment on baking trays, at least 6cm apart. You may find it easier to dampen your hands when rolling these out to prevent the dough sticking to your hands. Lightly flatten the ‘sausages’ and bake until golden brown, approximately 20-30 minutes. Remove from the oven and leave to sit for 10 minutes to cool and firm up. Drop the temperature of the oven to 140°C. Using a serrated knife, cut the biscotti on an angle into ½ cm thick slices and lay these out on the baking trays. Return to the oven and cook for 10-12 minutes then turn the biscotti over and cook until they are pale golden, approximately 10-15 minutes. Once done, remove from the oven and cool on cake racks, then store them in airtight jars. They’ll keep for 2-3...
Allegra McEvedy – Homemade Peanut Butter

Allegra McEvedy – Homemade Peanut Butter

So very easy and so very delicious. You really can taste the difference. Makes a small jar, which is enough as it’s so easy to do and is much nicer fresher. Ingredients: 150g peanuts Fairtrade and pref Malawian, raw or lightly roasted Half teaspoon Maldon sea salt Preparation: Preheat oven to 170°C Spread the peanuts on a baking tray and roast for 20 mins, shuffling them half way through until a light golden colour – even if you’ve bought the lightly roasted ones they are normally still very pale so this not only heats their oils up but gets them a better colour as well. Cool for a five mins then tip into a blender and whizz. I like mine some larger pieces of nut in, not all smooth, but essentially just keep blending until you get a consistency you like. Tip into a bowl and stir in the salt and a couple of tablespoons water. Mix that in thoroughly, and leave to sit for half an hour. When you go back to it I found it needed about the same amount of water again as it had gone a bit stiff. Transfer to a sterilized jar and keep out of the...
Phil Vickery – Giant soft Brazil nut cookies

Phil Vickery – Giant soft Brazil nut cookies

10 biscuits  Preparation time:- 10 minutes. Cooking time:- 10-12 minutes. Ingredients: 110g castor sugar 110g unsalted butter soft 90g chopped white chocolate, roughly chopped 210g self raising flour 80mls condensed milk 50g finely chopped, Brazil nuts Preparation: Cream the butter and sugar together for 2-3 minutes until soft and creamy. Mix in the condensed milk, flour, chocolate and nuts and form into a large sausage shape. Roll in cling film and chill well. Pre heat the oven to 150° C Gas 2 fan assisted oven Remove the cling film and cut into 10 x ¾ cm slices and lay onto baking parchment. Bake in the pre heated oven for 12 minutes until slightly risen and light brown, do not overcook. Remove from the oven and leave to cool before trying to remove from the...
Vicky Bhogal – Salted Caramel Cashew Praline

Vicky Bhogal – Salted Caramel Cashew Praline

Crush, chop or bash 50g Fairtrade salted cashews, so that you have very small pieces. Lightly toast in a dry non-stick frying pan and set aside. Line a baking sheet with baking paper, then place 165g Fairtrade caster sugar in a heavy-based pan with 1/4 cup of water and dissolve over a low heat. Once dissolved, turn up the heat and boil, but do not stir, until the syrup begins to caramelise. When it is a deep amber colour, remove from the heat, wait for it to stop bubbling, and stir in the cashews. Pour evenly onto the baking paper and leave to set for about 15 minutes. Carefully peel the praline pane off the paper, break into chunks and then crush in a food processor to give smaller shards. Tastes good by itself or served with a good quality ice...