Posts Tagged ‘Fairtrade blog’

Steenbergs Fairtrade Vanilla – Some Background

Tuesday, March 16th, 2010

I tried to post a response online at The Times in relation to their article but they wouldn’t post it – perhaps it was too long or too partisan.  In any case here are some further details on Steenbergs vanilla. 

The article in The Times is unfortunately in part true as child labour is one of the big problems with vanilla in Madagascar and the developing world.  I am not sure about widespread employment of children below the age of 8 years old, but it certainly might exist in pockets and will tend to happen around harvest time on family farms. 

Other major problems include: very high levels of general poverty and low levels of development within Madagascar where GNI per capita is $410 for 2008 compared to $45,390 for the UK, ranking Madagascar 145th out of 182 countries; and environmental issues such as degradation of the rainforests for slash & burn agriculture and massive losses of unique biodiversity in Madagascar. 

These issues are being addressed in a small way by Steenbergs through a focus on (a) organic agriculture and (b) Fairtrade vanilla, but the fight must still go on to improve further the development prospects of the Malagasy people.

Steenbergs vanilla beans come from three Fairtrade projects in North Eastern Madagascar with about 1000 farmers structured into co-operatives.  Employed staffing is low at 60 people with a large amount of seasonal workers, reaching up to 400 people.  Child labour is prohibited.  All workers are paid above the minimum Malagasy wage and lunch is provided for free and is not deducted from wages.  All employees work 8 hours a day from Monday to Friday and 4 hours on Saturday morning.  If additional work is needed, overtime is paid at a higher rate.  The working week is no more than 60 hours.  Employees are provided with work clothes. 

Here are some basic facts relating to financial status of region:

  • Vanilla represents over 90% of agricultural income of planters’ families with rest coming from sales of coffee and some rice, but perhaps more importantly it is these cash crops that enables farmers to generate income above pure subsistence farming; the rest of their farming is cassava, rice and vegetables for their own consumption.  Each planter produces on average 400kg a year of green vanilla (unprocessed vanilla) every year which generates income of roughly $600/year per family.  Switching to organic Fairtrade vanilla generates income of over $2,000 for the same crop, an increase of $1,400 per year per family. 
  • So without Fairtrade and organic, vanilla farmers only earn less than $2 a day to live on and so their standard of living is miniscule, and even with Fairtrade and an income of $5.5 a day there is still a long way to go.  On top of this, a typical Malagasy family comprises 8 people plus sometimes some additional grandparents, and they live in  a bamboo hut of 20 – 30m2.
  • As for schooling in the vanilla growing regions, 80% of children aged 6 – 11 go to the local state school, but only 10 – 15% continue to middle school (12 – 15 years old) and 3% continue their schooling beyond the age of 15 years old.  Schools are usually about 100m2, which is then used to teach 4 grades, i.e. 300 children, in the same space.
    Vanilla Planters Walking Along Track

    Vanilla Planters Walking Along Track

  • Other social information: with a few exceptions, mains drinking water is not available nor is electricity.  Transport is by foot along country tracks and average distances of travel to various places are: 5 – 8km to middle school; 25km to high school; 25km to nearest dispensary for pharmaceuticals; and 90km to nearest hospital with first 20km by foot.

The Fairtrade premium has been used in the last year for the following:

  • Purchase of land and construction of silos for storage of rice
  • The repair of bridges and other small structures
  • Improvement of school facilities

Other projects being looked at include:

  • Drinking water supply and sewerage infrastructure
  • Improvement of country tracks to make walking easier
  • Irrigation systems to aid rice farming and stop “slash & burn” farming techniques
  • Plan on AIDS awareness to be conducted at school

For me, even Fairtrade seems like a drop in the ocean and more needs to be done.  But the key is to start taking those small steps towards greater economic stability and social improvements and to halt environmental degradation (stop the slash and burn of the forests). 

 

Vanilla Flower

Vanilla Flower

Fecondation or Hand Pollination of Vanilla Flowers

Fecondation or Hand Pollination of Vanilla Flowers

Initial Heating To Kill Green Vanilla Beans - Echadaudage

Initial Heating To Kill Green Vanilla Beans - Echadaudage

Curing and Testing the Maturing Vanilla Beans

Curing and Testing the Maturing Vanilla Beans

Sorting And Packing Fairtrade Vanilla

Sorting And Packing Fairtrade Vanilla

Child Labour and Vanilla

Monday, March 15th, 2010

There was a pretty damning article in The Times yesterday about child labour and low prices paid for vanilla from Madagascar – see http://www.timesonline.co.uk/tol/news/world/africa/article7060962.ece, however rest assured our vanilla beans are not creating abuse like that.  Here is my full response to the article:

“At Steenbergs, we were one of the first people in Europe to start with Fairtrade spices before any of the supermarkets or other major spice brands.  We hate the fact that such a small amount is being on the high street for commodities that mean the difference between a sustainable living and real poverty and hunger for families in the developing world, including child labour on a big scale; a few pence saved by Tesco or Sainsbury translates into a huge difference back on the small farms in Madagascar, India and Sri Lanka.  When Axel Steenberg (that’s me) and Sophie Steenberg (my wife) started buying and selling organic spices back in 2003, there had been a few bad crops of vanilla in Madagascar so 90% of world supply disappeared overnight and the price of vanilla shot up to $500. We worked hard to pioneer Fairtrade spices and became one of the first to do these in the world.  As for vanilla, small farmers in India borrowed money and started planting vanilla plants to “cash in” on the boom, only for Madagascan supply to come back and the prices on the world market to collapse to below $20 now, leaving farmers in India with unpayable debts and suicides rising.  That’s where Fairtrade comes in, as it put a floor on the vanilla price purchased from source at $45 per kg of vanilla plus $6.50 as a Fairtrade premium, as well as having rules on using child labour and educating children and so on.

Fairtrade rules state that no child below the age of 15 may be employed (contracted) and any work may not interfere with schooling, or jeopardize “the social, moral or physical development of the young person”.  Also, the people involved must work under the Small Producers rules of Fairtrade and cannot be big industrial concerns.  This is audited annually by auditors working for Fairtrade as there is a fine line between a bit of casual work on the family farm (which is permitted and cannot be policed) and employed work which could drift to become like the article above.  The minimum price of $45 per kg is the price that is paid by our exporters of vanilla, whether from Madagascar or India, to the farmers groups plus the various costs of getting it here to Ripon in North Yorkshire.  We pay more for the gourmet high quality beans that we use for Steenbergs products or sell to people like Crazy Jack’s and a bit less for extract grade Fairtrade vanilla beans that go into Steenbergs organic Fairtrade vanilla extract, so when you buy these products we have paid minimum prices way above the world market price, as well as adhering to the rules of Fairtrade and a chain of custody that ensures money gets down to the people who matter.  We are currently redesigning our vanilla packaging and you will be able to get two Steenbergs organic Fairtrade vanilla beans for less than the price of non-organic vanilla in a supermarket – about £4.50 for two.

One of the things to look out for is that the vanilla in the your chocolate bars is actually from a Fairtrade vanilla.  So I am not convinced that your Fairtrade Dairy Milk Bar from Cadbury’s contains any Fairtrade vanilla, so it’s a bit of a swizz, just like the Green & Black’s Fairtrade Maya Chocolate Bar that does not include Fairtrade vanilla just a straight old organic one.

Find out more at http://www.steenbergs.co.uk/category/22/fairtrade-products for fairtrade products and about our ethics at http://www.steenbergs.co.uk/article/show/48/steenbergs-business-social-and-ethical-principles and about how Fairtrade works at http://www.steenbergs.co.uk/blog/2009/09/fairtrade-spices-standards-a-reprise/

Recipe for Simnel Cake

Sunday, March 14th, 2010

Today is Mother’s Day and what a glorious sunny, Spring day it has been.  We gave Sophie a gorgeous bouquet of flowers – white roses, lilies and greenery – and went to church for a Mothers’ Day Service, a bit of a rarity for me.  I liked the sentiment which was that mother’s always have time for a smile for their children however exasperating, painful and annoying we can all be.  So thank you Mothers and Mums everywhere for being so tolerant, caring and loving.

Traditionally in Britain, today the fourth Sunday on Lent was the first day that girls in service at the big, posh houses of the gentry were allowed to go home and see their Mothers – this is back in the 17th and 18th centuries.  As such, they would bring home a demonstration of their skills learnt at their place of work – a rich and delicious fruit cake that became known as Simnel Cake. 

So today used to be called Simnel Sunday and then morphed into Mothering Sunday.  Originally, the cakes were decorated with 11 small paste balls, symbolising the 11 faithful disciples of Jesus Christ.  These cakes improved with eating and were best enjoyed at the end of the Lenten Fast or Lent and so they became associated with Easter to become the traditional Easter Cake.  Simnel Cakes are less often baked than a Christmas Cake but I feel they should be made as much of a tradition as the classic Christmas Cake.

Here’s how we made ours today:

Ingredients For Simnel Cake

Ingredients For Simnel Cake

Ingredients for the cake:

125g / 4oz butter
125g/ 4oz  dark brown muscovado sugar
3 free range organic eggs, beaten (they were discounted in Spar – bargain at 50p a half dozen)
150g / 5oz organic plain flour
¼ tsp salt
½ tsp organic Fairtarde mixed spice
350g / 12oz mixed organic raisins and sultanas (about 200g: 150g respectively)
50g / 2oz mixed chopped peel
Grated rind of lemon (I used orange today as I had no lemon and I am sure it will be fine)

For the marzipan or almond paste:

225g / 80z Fairtrade organic caster sugar
225g / 8oz organic ground almonds
2 eggs beaten
1 teaspoon Steenbergs Natural Almond Extract

To glaze the cake

A little apricot jam
A little beaten egg (just cadge some from making the marzipan as you don’t need much)

Prepare an 18cm (7 inch) deep circular cake tin by greasing and lining the base and the sides. 

To make the marzipan, mix together the caster sugar, ground almonds, Steenbergs natural almond essence and beaten egg and knead with your hands to a smooth pliable mix.  If it feels too gooey, just add a bit more almond and knead some more.  Roll out a third of the marzipan  – almond paste - into a circle and set aside.  Reserve the remainder for topping the cooked cake.

Mixing Up The Marzipan Or Almond Paste

Mixing Up The Marzipan Or Almond Paste

Now put the oven on and preheat to 140oC / 275oF.

To make the cake, cream the butter and muscovado sugar until light and fluffy.  Beat in the eggs a little at a time.  Sieve together the plain flour, sea salt and Steenbergs mixed spice together and add to the mixture alternately with the dried fruit, mixed peel and grated rind, mixing all the ingredients together.

Put half the mixture into the cake tin, then smooth the top and cover with the circle of almond paste.  Add the rest of the cake mixture and smooth the top, hollowing out a small hole in the centre.  Bake in the oven for 1½ hours.

When the cake has cooled, brush the top with apricot jam.  Now put the oven on and preheat to 180oC / 350oF.  Then with the reserved marzipan, roll 11 small balls (for the good disciples and definitely smaller than the massive balls that I made) and then roll out the rest of the almond paste over the top of the cake.  Now place the almond paste balls evenly around the edge of the cake.  Return the cake to the oven and bake for 10 minutes until the paste has gone slightly brown.

Simnel Cake

Simnel Cake

We then put some coloured speckled Easter eggs in the centre.  leave for a couple of weeks to mature and then eat and enjoy.

Steenbergs Launches New Design For Spice Tins

Friday, February 5th, 2010

At Steenbergs, we have been doing a lot of work trying to refresh parts of our organic spices and seasonings range.  Now we have relaunched our spice tins into a bright new label and an elegant rolled tin.

Steenbergs new spice tins

Steenbergs new spice tins

Part of what we have been seeking to do is to pull out parts of our long list of spices and seasonings that can either sit as a standalone range, such as our Home Bakery products (which we relaunched in August 2009), or added value blends that differentiate Steenbergs in the spices and seasonings world. 

We have a range of over 200 blends that we make in small batches by hand which is way more than industrial spice blenders and packers can hope to do – they just don’t have the ability to work on small batch runs nor the inclination.

So during 2009 we redesigned the spice tin, which was originally a spice dabbah made for us in Mumbai in India, to a rolled tin that is now being made for us in China.  This new tin was launched in mid 2009 and looks much smarter and more elegant than the old tin that we felt was a bit shiny and the shapes of the actual dabbahs were inconsistent.

In the latter part of 2009 and through to early 2010, we have created a new look label for a few of our most popular blends – Steenbergs Signature Blends.  These labels are brightly coloured, individual for each seasoning and now include a recipe idea.

The labels were printed last week and are now launched on the web site and will be officially launched at the forthcoming Organic & Natural Products Show at Olympia in April 2010. 

They have great shelf presence and we expect to add maybe another 5 – 10 more over the next 2 years.  The blends that are currently available are:

Organic Fairtrade 4 colour pepper
Organic Fairtrade curry powder
(a new blend!)
Organic Fairtrade garam masala
Organic Harissa with Rose Petals
Organic Herbes de Provence
Organic Italian Herbs

Organic Mixed Herbs
Ras al hanut
Zaatar

Tell us what you think, and what other Steenbergs products we should add to this range of Signature Blends – I am thinking China 5 Spice, Dukkah, Jamaican Jerk and Mexican Chile Powder.

Trying To Build A Better Spices Business

Monday, February 1st, 2010

When Sophie and I set up Steenbergs, we were very clear in our own minds about what Steenbergs as a business wanted to offer as products – the widest and most exotic range of great spices, herbs, seasonings and teas from around the world that are grown under organic agriculture and ethically sourced.  But we also wanted Steenbergs to be run as a different sort of place to those that I had been asked to expect since I entered the corporate world.

We didn’t want a one dimensional pursuit of money to the exclusion of everything else  – I remember being interviewed for a job at Lazards in the City when I was maybe 25 years old and being told in that interview by an American gentleman when asked “why do you want to work in corporate finance?” that my waffly answer about “interesting, intellectual work” was wrong and that he wanted people that wanted money, were turned on by money and were motivated by greed, so luckily I did not get a job there.

Steenbergs also needs to be a fun, happy place to work where no-one blames people for mistakes and that when things go wrong we all muck in and clear up the mess, sort it out and get on with life.  Firstly, we all make mistakes and secondly, you need to make mistakes to learn.

We hope that we have created a decent place culturally to work rather than one driven by profit and fear.

Finally, we are following a middle path, one that is decent, fair and reasonable to all people within and outside the business that come into contact with Steenbergs as an entity, and that we need to carefully consider Steenbergs impact on the world, on Gaia – our planet, and try to ensure that we make as small an impact as possible on the world.

It’s a middle path that accepts we must make compromises and so will not please everyone, but we will try and improve what we do, while also striving to make a small profit.  Without being profitable, it would be impossible to earn any income and to generate cash to re-invest in our business – we do not have the private wealth or big income to have the luxury of running Steenbergs as a loss-making entity without the need to consider how to grow sales, where to scrimp and save to keep costs down nor where to make pragmatic choices that may not always be the best choice for the environment (especially in packaging).

Recently, I have come across the the concept of the triple bottom line concept (“TBL” or “3BL” or “the three pillars”) which means that a business should think about “people, planet, profit” in its business dealings, rather than just to be in it for a quick buck for ourselves.  I like it as an idea as it encapsulates more rigorously what we have been trying to do in our own haphazard style.

We see the triple bottom line model as a better way to run a business, being a virtuous circle of slow but constant improvement in our business operations and the impact we have as a business on the world environment and people within Steenbergs and those who become involved with us, such as suppliers, buyers or just interested people.

So I thought it worthwhile to be very open about some of our thoughts and start explaining ways we think about and address certain key social and ethical questions within our business.  These can now be found at the following links on the web site:

Over the next few months, I hope to address packaging as an issue area and embedded carbon costs, so I will keep you informed of when I get somewhere there, but the information available to small businesses on these things is limited and the advice on how to look into it almost no existent.

Development thoughts about vanilla from the Congo

Friday, January 29th, 2010

I like the vanilla beans from the Congo because of their story.  I like the idea that the vanilla beans are grown in the Democratic Republic of Congo in the Virunga National Park.  I, also, like the fact that this is a fair trade story, where local people are striving to improve their lives through high quality agriculture.  It shows how fairtrade is part of the process of international development and not the only solution. 

Mountain gorilla in Virunga

Mountain gorilla in Virunga

Just like at Bwindi Impenetrable Forest, the Virunga National Park has a popular and successful gorilla tourism program whereby relatively wealthy people from the developed world pay $500 to spend 1 hour looking at the mountain gorillas, plus the cost of general tourism like hotels, catering and transport, and then there are the game reserves throughout the region, for example the Queen Elizabeth and Rwenzori Mountains National Parks in Uganda.  So you have got tourism and premium agriculture bringing in foreign currency to this poor region and helping to lift the region out of pure poverty. 

However, still it needs to develop its own bedrock of economic activity, rather than purely be reliant on sales of vanilla beans to Europe or tourism to Europe and America, so that’s where NGOs can step in, developing and nurturing small entrepreneurial activity.  I love the dried mushrooms that we get from Tropical Wholefoods, which are grown and dried by farmers in Colombia and Zambia and apricots from the Hunza in Northern Pakistan.  The Hunzas were one of the people studied by British colonialists that became the germ of the idea of organic agriculture, and was written up by Sir Robert McCarrison who felt the Hunzas to be the “direct embodiment of an ideal of health and whose food was derived from soil kept in a state of the highest natural fertility” (quoted from Sir Albert Howard’s “Farming & Gardening for Health or Disease”).

However, there needs also to be the development of a manufacturing sector in these countries that trades locally within Africa.

Vanilla, Gorgeous Heady Vanilla

Thursday, January 28th, 2010

I love vanilla.  I really do.  I blogged about it as a spice back in May 2009 under Vanilla – the temperamental diva.

At Steenbergs, we have had such a good run with our organic Fairtrade vanilla extract that we are nearly down to our last few drops.  So last week, we got delivery of a new batch of organic Fairtrade vanilla beans and after Lee did the initial prep work he said that these Madagascan beans are of the most superior quality, and Lee’s hard to please! 

Gorgeous organic vanilla

Gorgeous organic vanilla

Well, I suppose that’s what you would expect from our new suppliers from the Antsirabe Nord region of Northern Eastern Madagascar; these beans have much more luxuriant richness and depth of the character than our last batch of beans, which hailed from Kerala in India.  Think of it as the difference between a New World wine and a Premier Cru from France; everything’s the same but the terroir in France just creates more character.

I am really excited by our vanilla at the moment.  We’re getting a better quality extraction at present than before.  Also, we have a great range of classic gourmet vanilla products – Steenbergs organic Madagascan gourmet vanilla beans (vanilla pods), organic vanilla powder (that’s gorgeous beans from Mananara that have been ground to a rich black powder, that looks like gunpowder in the old Western films but smells like heaven), organic vanilla extract powder (that’s the extract dried onto a dextrin base to remove the alcohol). 

The gourmet beans are actually from a Fairtrade source and we trade these into Crazy Jack’s and Essential Trading who pack them off as organic and Fairtrade, so we need to get our act together and actually launch them as Fairtrade!  It’s a bit ridiculous as we have had the product approved by Fairtrade and done the design work for them but never actually pushed the go button; soon, I assure you.

Mountain gorilla from Virunga Mountains

Mountain gorilla from Virunga Mountains

I (that’s me Axel Steenberg) have also sourced a wonderful organic vanilla from the Democratic Republic of Congo from the foothills of the Ruwenzori Mountains in the Virunga National Park and near Lake Edouard, which is one of the two strongholds for the rare mountain gorilla (the other is Bwindi Inpenetrable Forest in Uganda). 

I came across them whilst reading Tim Butcher’s book  (Blood River – A Journey To Africa’s Broken Heart) about following in the footsteps of Stanley down the River Congo, like a latter day Kurtz, dodging the insurgents on the back of a motorbike or travelling down the lazy, languid Congo River on a pirogue; hence finding them was really poignant. 

These Congolese organic vanilla pods have a different character to those from Madagascar and will be in short supply as getting them is really, really hard – these organic vanilla beans have a rawer, earthier flavour, full of chocolatey aromas but also an underlying sweet leathery intensity.

Now, I’ve added mysterious tonka beans to this flavour package.  This is banned in the USA because it contains coumarin, an anticoagulant, but banning it almost makes it more exciting.  And the top world chefs like Gordon Ramsay at Petrus-Gordon Ramsay or Alex Stupak at wd-50 or Ferran Adrià at El Bulli use it, so let’s try it I say.

Tonka beans (memories of Tonka toys and that takes me a long way back) are the seeds of Dipteryx oderata, which originates from Venezuela in the Orinoco river basin.  The main sources of tonka beans are Nigeria and Venezuela. 

Tonka beans

Tonka beans

It looks like a flat, wrinkled deep black bean/nut with a shape that’s reminiscent of an almond and a look that’s a cross between a prune and date.  They have a flavour and aroma that is full of volatiles and immediately remiscent of vanilla but with more esters coming through like pear drops or furniture polish, with hints of magnolia and other warming, sweet spices notes like cinnamon, cloves and allspice.  It is used in French cuisine and sometimes for perfumes, and even flavouring tobacco.

Anyway, Steenbergs tonka beans come from Venezuela and a little goes a long way as they are very specialist and very strong – completely decadent and slightly naughty.  You use them like a nutmeg and grate them, so you could cook with them as a garnish over coffee or into cream or over stewed rhubarb.  I’ll conjur up some recipes in a future blog, so hang fire on asking for a recipe.

Recipe: Baking Chocolate Brownies For Haiti

Sunday, January 24th, 2010

Our children’s school council have decided to run a cake stall tomorrow to raise money for Haiti.  I feel especially moved by Haiti as my grandmother was born next door in the Dominican Republic, which has escaped the horrors of their neighbours.  This recipe is something my daughter and I cooked up this afternoon.

Ingredients

220g / 7oz butter, organic where possible
450g / 16oz caster sugar, organic & Fairtrade where possible
90g / 3oz cocoa powder, organic & Fairtrade where possible (Suma do a great one)
270g / 9.5oz self raising flour (we used an organic flour by Sunflours)
4 eggs (ideally organic & free-range please)
4TBSP milk, organic if possible
1tsp Steenbergs organic Fairtrade vanilla extract
100g / 3.5oz chocolate, ideally organic & Fairtrade – we used Green & Blacks cooking chocolate, which we bashed into small chunks with a rolling pin

Lightly grease a metal baking tray and line the base with baking parchment.  Heat the oven to 180oC /350oF.

Sift the organic self-raising flour and organic Fairtrade cocoa powder together into a large mixing bowl.  Add the caster sugar, butter, free range eggs, milk and Steenbergs vanilla extract to a food processor.  Whizz it all up together.  Add the flour-cocoa mix and process once again until you have got a sloppy, dark brown mixture.

Pour the mixture into the prepared pan and then add the chocolate chunks.  We then gave it a gentle stir with a knife to mix in the chocolate bits, then smoothed over the top to give a roughly even covering.

Bake for 20 – 25 minutes until just set in the middle – a wooden skewer into the centre should come out with just a few moist crumbs on it.  Don’t overbake.

Leave to cool completely in the pan before cutting into squares and serving, or in this case boxing up to take to school tomorrow.

[Sorry no photos today as I have left the camera at work!]

Update 29/1/2010: the school raised £142 for the Haiti appeal which for 100 children is truly brilliant.

Recipes – Oranges And Lemons For Really Great Homemade Biscuits

Friday, January 8th, 2010

While snowed in in the cold countryside of Northumberland, we enjoyed some warming chai as well as delicious mulled wine using our organic Fairtrade mulling wine spices.  I also concocted a couple of citrus based biscuits, with one of them coming from the Jane Fearnley-Whittingstall’s great cook book for Granny’s.

Snow covered Northumberland - New Year's Day 2010

Snow covered Northumberland - New Year's Day 2010

Here they are:

Classic lemon biscuits

Carefully measure out your biscuit ingredients

Carefully measure out your biscuit ingredients

75g/ 3oz softened butter
75g/ 3oz Fairtrade caster sugar
150g/ 6oz Sunflours plain flour
¼ tsp sea salt
Grated peel from 1 unwaxed lemon
1 egg yolk from a free range hen
Some cold water (this may be needed)
1 tbsp Fairtrade icing sugar

Pre-heat the oven to  165oC/ 330oF and lightly oil 2 – 3 baking trays.

Cream butter and sugar together, then add the rest of the ingredients to the bowl and stir together with a wooden spoon.  It will be slightly crumbly, but with a bit of kneading and perhaps a teaspoon or two of cold water, you will get a light paste.

Rolling out the biscuit pastry

Rolling out the biscuit pastry

Lightly flour a surface and roll out to about ½ cm thick and cut into shapes.  We used all sorts of shapes including using some oval shapes from my great grandmother.

Cutting out Christmassy biscuit shapes

Cutting out Christmassy biscuit shapes

Put the shapes on the baking trays and bake for 7 – 10 minutes, but watch them carefully as they will suddenly be cooked.  We used an Aga and found that the back of the tray cooked very quickly and some got burnt the first time around.

Remove from oven when just turning golden, then leave to cool a bit before carefully transferring to a wire cooking rack.  Sprinkle with icing sugar in a tea strainer.

Snowy lemon biscuits

Snowy lemon biscuits

Orange biscuits

Grating an orange

Grating an orange

115g/ 4oz  sliced almonds
115g/ 4oz Fairtrade caster sugar
85g/ 3oz softened butter
55g/ 2oz self-raising flour
Grated peel and juice from 2 oranges (you may only need 1½ of these)

Pre-heat the oven to 165oC/ 330oF and lightly oil 2 – 3 baking trays.

Mix all the ingredients together except the orange juice.  Now add juice from 1½ oranges and stir together.  Check the consistency which should be like a sticky batter.

Drop a teaspoon dollop onto the baking trays and set them apart as they will spread out very thinly.

Cook for 7 – 10 minutes and remove when just turning golden brown at the edges. Then leave to cool a bit before carefully transferring to a wire cooking rack.

Orange jumbles

Orange jumbles

The lemon biscuits are classic firm biscuits like a harder shortbread, while the orange biscuits are wonderfully chewy and moreish.  All-in-all they lasted about 20 minutes.

Recipe For Luxuriant Chocolate Chai Latte

Friday, January 1st, 2010

The snow is still here and it’s a white and cold Christmas and New Year period.  We’ve travelled to Northumberland, my home county, where we have observed the traditional first footing in a harshly, cold and rural climate – I love it. 

First footing is a Northumbrian superstition, where the first person to cross your threshold in the New Year must be a dark-haired man (and absolutely not fair or red haired or a woman), and he must bring gifts of bread, coal and money if the family is to be lucky for the year and have food, heat and wealth during the coming year.

But we needed a way to cheer ourselves up this morning after a short walk out in the snow, and this is what I came up with.

Ingredients

2tbsp organic Fairtrade strong black tea – Assam or South Indian would be good*
350ml/ 12½ fl oz freshly drawn water, brought to the boil
120ml/ ½ fl oz  full/ whole milk
½tsp organic cinnamon powder
¼tsp organic allspice powder
¼tsp organic cloves powder
1tbsp organic cocoa powder + some extra for dusting
Whipped cream (optional)

Boil the freshly drawn water in a pan on the hob.  Then switch off and add the strong black tea – allow this to stew away for 5 or so minutes.

Add the milk, chai spices and cocoa and simmer gently for 3 minutes.

Pour straight into mugs or large tea cups.  If you’re feeling decadent, you can add a dollop of freshly whipped cream and sprinkle some cocoa or cinnamon over the top.

Relax, enjoy and smile.  We enjoyed our chai latte with some orange biscuits and some lemon biscuits that we had made earlier in the day.

* I used a high grown South Indian from the POABS Estates – it was a FBOPF, ie some small fannings from a traditionally processed tea.  Fannings are great for this sort of tea as they get the colour and flavour through quickly, while the sweetness of the chai tones down the slight bitterness of the leaf.