If you’ve enjoyed the recipes we’ve tried over the last few months then you might want to head to the Sweet Justice web site. Representing Trade Aid’s range of Fairtrade baking products, the site has LOADS of yummy sounding things like Double Chocolate Banana Berry Muffins, Chocolate Chilli Mousse and Chocolate Cashew Biscotti.. well worth a look if you’re trying to procrastinate studying or looking for inspiration! And if you feel like reading instead of baking, there’s also lots of info about Fairtrade cocoa producers..
they were so good and now they are gone.. sigh.. But if you want to butter up your flatties (or friends or whanau) here’s the recipe: Cream 200g butter with a half cup of sugar. Stir in 1¼ cup flour and ¼ cup cocoa. Fold in 2 cups of cornflakes (I used crumbled weetbix and that worked well too). You might need to add a Tbsp or two of water to get the mixture to spooning consistency. Spoon onto a tray – it will be crumbly but it will stick better after cooking. Bake at 180°C for 15 minutes. Cool. Makes around thirty, depending how much mixture you sample.. Next, chocolate icing! Break up 200g fair trade chocolate and melt gently in a double boiler (or a metal bowl sitting above steaming water) with 25g butter and ½cup cream (I used milk and it worked fine too). Keep stirring until smooth. When it is cool, beat until thick and spoon onto cool biscuits. Add a walnut piece to each one.
