The sun has come back to London! I love a choc ice as much as the next person but when I’m in the mood for a grown up popsicle and something refreshing, I grab a bottle of white wine and get inventive.
As part of my well spent youth, I lived in Scotland for many years and fell in love with the people (one in particular), the culture and definitely the shortbread. Of course, for me, this has meant that finding a recipe that doesn’t contain as much cane sugar but is still delicious and melt-in-the-mouth was paramount. These cinnamon shortbread rounds always disappear within minutes because they are just SUBLIME.
160g room temperature butter (to make this recipe 100% plant based, substitute for margarine)
40g caster sugar
65g D8 Made cinnamon date butter
240g plain flour
50g demerara sugar & 20g ground cinnamon for rolling
Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23 baking tray with butter/margarine.
Cream the butter and caster sugar until it becomes light and fluffy, add the cinnamon date butter and continue to cream until fully integrated and fluffy.
Sift in the flour to form the biscuit dough and knead until smooth.
Roll your dough into a ball before forming it into a long rectangle (about 5cm in diameter). Cover in cling film and refrigerate for 30 min then remove from the fridge and cling film.
Distribute the demerara sugar and ground cinnamon onto a cool dry surface and roll the biscuit dough to ensure even coverage.
Cut the sugar-coated dough into approx. 24 circles around 1cm thick and transfer to the baking tray.
Bake in the middle of the oven for approx. 10-15 minutes.
Remove from the oven, place on a wire tray and allow to cool.
Any hint of sun is an excuse to eat ice cream amirite?! And luckily for us Londoners, the ghosts of awful summers past are cutting us some slack and giving us plenty to be grateful for this year. When I have a craving for something sweet and creamy but can’t face a bit of dairy, this is my go to make-at-home solution. Also – did I mention that it is made with an award winning date butter???
1 cup tinned drained chickpeas, washed and rinsed
225g D8 Made Original Date Butter
110g smooth (sweetened) peanut butter
1 teaspoon vanilla extract
400ml coconut milk
1/4 tsp salt
50g crushed pistachios to serve
100g melted white & dark chocolate to serve
100g mixed berries to serve
Add chickpeas, nut butter, vanilla extract, coconut milk and 150g of D8 Made Original Date Butter to a mixer and blend for 30 seconds
In a separate bowl, mix remaining 75g date butter & salt until well mixed
Pour half of the chickpea mix into a L:255 x W:143 x H:66 loaf tin
Add half of the salted caramel mix to the chickpea mix in the loaf tin and distribute down the centre
Pour the remainder of the chickpea mix over the mix in the loaf tin
With the remaining salted caramel, distribute over the top of the ice cream mix
Place the mix in the freezer overnight
Serve in a bowl or in cones topped with melted chocolate or pistachios and fresh berries & enjoy!
Servings: 10 Amount per serving (excluding toppings)