I've been taking a personal journey in the past few months to understand where my food comes from, how its grown and how its produced. I eat mostly Alkaline foods these days and it has changed my attitude toward food, as I'm more aware of what I'm putting into my body and the effect it has on me. However, it doesn't mean that I deny myself of a certain food groups, or miss out on the occasional sweet treats. I do my research into where the food I'm using has come from, I buy only organic produce (locally where possible), I eat what is in season and I'm cooking more, which is making me more aware and appreciate the food I'm eating.
This month I entered the Abel & Cole recipe of the month contest, where they give you a recipe and you make it your own. I turned their citrus and spice shortbread recipe into a tasty dessert for a dinner party I had. Needless to say it went down a treat and was the perfect way to end the meal...
Recipe from Abel & Cole: Prep: 15 mins // Bake: 20 mins // Serves: 8
Ingredients:
- 150g unsalted butter, cubed and softened
- 75g caster sugar
- 1 orange or clementine, zest only
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- A pinch of ground or fresh ginger
- A pinch of salt
- 150g plain white flour
- 75g cornflour
- Extra sugar and spices for dusting – about 2 tbsp sugar to 1/2 tsp spice
- Preheat your oven to 170C/Gas 3.
- Beat the butter till it’s soft. Mix in the sugar, zest and spice.
- Add the salt and sift in the flours. Stir till it combines. Use your hands to gently bring the dough together – knead it as lightly and as little as possible.
- Lightly flour a surface and roll out the dough. Cut out biscuits or make a traditional cake by flattening it into a circle that will fit a circular baking tray. Line with parchment paper if the tin doesn’t have a removeable base. Create wedges – make a good indentation so you can cut it properly once cooked.
- Use a fork to evenly prick a pattern into the dough.
- Bake for about 20 mins till it’s very lightly coloured. Dust with spiced sugar while still warm. Allow to cool on a wire rack.
Recipe food tip: Avoid pesticide residues and other nasties by always buying organic citrus when a recipe calls for zest, because 'you are what you eat'...
