Fairtrade Fortnight is the highlight of the year for the Fairtrade movement in the UK and in 2017 it will run from Monday 27 February until Sunday 12 March.
The multi-platform celebrity fronted campaign will call for a living wage for world’s poorest farmers and workers. Fairtrade is the most widely recognised ethical label in the world and one that has paved a more conscious way of shopping since it started more than 22 years ago.
It currently works with 1.6 million farmers and workers across 74 developing countries, providing a safety net against volatile market prices and the Fairtrade Premium – often the only resource to improve their social, economic and environmental conditions. Here are a selection of Fair-trade Recipes for you to try at home.
A great pick me up – these biscotti are packed with nuts, dried fruit and a hint of coffee – perfect dipped in an espresso! fairtrade
500g Fairtrade 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
1. Heat the oven at 180°C. Then 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.
2. 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.
3. Once baked, 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.
4. 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 weeks.
Arianna’s Chocolate Cinnamon Rolls
“I have known the basic version of this recipe by heart for as long as I can remember. My mother, who is Norwegian, has been making these rolls for every significant family event since she learned them from her mother. When I was shown how to make them as a little girl, always by eye as the recipe had never been written down, I felt so grown up – as if I was being trusted with the most amazing family secret.
I have played around with and tweaked the recipe over the years until I perfected my unique version of my childhood favourite. When my mother finally admitted my rolls were better than hers, it was one of my proudest moments as a chef! To me, these rolls are a symbol of family, celebrations and the start of my love of baking which ultimately led me to become a pastry chef and own my own bakery in London: Bittersweet Bakers.” – Arianna Halshaw
For the doughfairtrade
500g strong bread flour, plus extra for dusting
120g Fairtrade golden caster sugar
21/2 teaspoons dried, quick-acting yeast
11/4 teaspoons salt
225ml whole milk
40g unsalted butter
1 large free-range egg
1 vanilla pod, split and seeds scraped
For the filling
150g Fairtrade light brown muscovado sugar
21/2 tablespoons ground cinnamon
115g unsalted butter, at room temperature
150g dark (70% cocoa solids) Fairtrade chocolate, finely chopped
For the cinnamon sauce
25g unsalted butter, plus extra for greasing
50g Fairtrade light brown muscovado sugar
Pinch of salt
1/2 teaspoon cinnamon
1. To make the dough, put the flour, sugar, yeast and salt in a medium bowl and stir to combine. Set aside.
2. Gently heat the milk and butter together until just warmed and the butter has melted.
Using a stand mixer with a paddle attachment, pour the warm milk and butter into the mixer bowl along with the egg and seeds from the vanilla pod, then add half of the dry ingredients and gently mix until combined.
3. Slowly add the remaining dry ingredients and mix until the flour has been fully incorporated and the dough is sticking to the sides of the bowl. If the dough is really sticky, add more flour, 1 tablespoon at a time, until the dough comes away from the sides of the bowl and starts to form a ball.
Turn out the dough onto a floured work surface and knead for about 6 minutes until the dough is firm and elastic. Alternatively, switch to the dough hook on your stand mixer and knead the dough in the bowl for 4 minutes.
4.Place the dough in a large bowl, loosely cover with clingfilm and place a damp tea towel over the bowl. Put in a warm dark place, such as an airing cupboard, and leave the dough for 11/2–2 hours, until it has doubled in volume.
5. Meanwhile, prepare the ingredients for the sauce. Melt the butter, sugar, salt and cinnamon together and pour into the bottom of a greased baking tray measuring 23 x 33cm. Set aside.
6. For the filling mix together the brown sugar and cinnamon and set aside.
Once the dough has doubled in volume, remove it from the bowl and smooth out onto a well-floured surface. Roll out into a large rectangle, roughly 35 x 45cm.
7. Spread the room temperature butter evenly onto the dough rectangle to within 1cm of the edge on all sides. Sprinkle the sugar and cinnamon mixture over the buttered area and then scatter with chunks of chocolate, aiming for even coverage.
Starting with a long edge, carefully roll the dough, tucking it in firmly as you go, until you reach the opposite edge. Using a serrated knife, cut the ‘log’ in the middle, then into quarters, and then into sixteenths to ensure the rolls are uniform in size.
8. Put the rolls evenly spaced with a 1-cm gap between each one in the tray with the cinnamon sauce. Place a damp tea towel over the tray and allow the rolls to rise for a second time by leaving them for 45 minutes in a warm dark place.
9. Meanwhile preheat the oven to 180°C/gas mark 4. Bake the rolls in the preheated oven until they are puffed up and golden brown. Test by pressing lightly on one of the rolls: if it doesn’t feel soft inside, the rolls are cooked.
10. Allow to cool for at least 30 minutes in the pan then, using a baking sheet or large plate that will cover the entire pan, very carefully but swiftly invert the pan. Be sure to use oven gloves because the sauce will be very hot. Delicious warm or cold.
Divine Chocolate Panettone
Not just for Christmas, a Panettone makes a lovely pudding or indulgent weekend brunch. The very fine, delicate cake-like crumb and texture of this festive Italian yeast bread is the result of several risings, so allow plenty of time. A large food mixer does all the hard work.
350g strong white bread flour
1 x 7g sachet easy-blend dried yeast
3 large free range eggs, at room temperature
2 large free range yolks, at room temperature
75g Fairtrade caster sugar
1/2 teaspoon salt
grated zest of 1 unwaxed orange
grated zest of 1 unwaxed lemon
175g unsalted butter, very soft
50g candied peel, very finely chopped
1/2 x 100g bar (50g) Divine orange milk chocolate, very finely chopped
40g unsalted butter, melted, for brushing
extra flour for working
You will need a 15cm round deep cake tin (or coffee tin), greased and lined (base and sides, so paper extends 5cm above the height of the tin)
1. Put half of the flour into the bowl of a food mixer. Add the yeast and combine using the dough hook attachment. Beat the 3 whole eggs until just mixed then add to the yeast mixture. On low speed work the ingredients together to make a very thick, smooth batter. Cover the bowl with a lid or cling film and leave in a warm spot until doubled in size – about 1 hour.
2. Mix the two egg yolks into the batter then add the rest of the flour, the sugar, salt, plus the orange and lemon zest. Mix the ingredients together on low speed to form a very soft and sticky dough. Cut up the butter into small pieces and gradually work into the dough, still at low speed. Knead the dough in the machine on low speed for 3–4 minutes until it is no longer streaky but looks smooth and silky.
3. Cover the bowl as before and leave in a warm but not hot spot until doubled in size – about 2 hours. Flour your knuckles then punch down the dough to deflate it. Cover again and leave to rise as before until doubled in size – about an hour this time. Turn out the dough onto a lightly floured work surface and punch down.
4. Combine the sultanas with the chopped peel and chocolate in a small bowl. Add a teaspoon of flour and toss gently – this helps prevent them sticking together in clumps in the dough. Scatter the mixture over the dough and gently knead in with your hands. Shape the dough into a ball and gently drop into the prepared tin. Cut a cross in the top of the dough with the tip of a sharp knife. Cover the top of the tin loosely then leave in a warm spot until doubled in size – about 1 hour. Meanwhile, heat the oven to 200C/400F/Gas 6.
5. Brush the top of the loaf with plenty of melted butter then bake in the heated oven for 10 minutes. Brush again with melted butter, then reduce the oven temperature to 180C/350F/Gas 4 and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Set the tin on a wire cooling rack and leave to cool for 15 minutes (the crust of the loaf will be very fragile) then gently turn out and leave to cool completely before slicing.
Store in an airtight container and eat within 5 days, or toast.