It’s #befair fortnight until 12th October which is all about asking the question, “Are we really as fair as we think?”. The Fairtrade Foundation is working to make us aware of small acts of fairness that can make a big change; like switching your morning coffee to a fair trade coffee. The people at the Fairtrade Foundation sent me a variety of coffees to try and I set about making a fair bake. This recipe for chocolate and coffee shortbread uses fair trade chocolate, sugar and coffee.
I have to admit that I had never heard of Puro until they got in touch. That’s because you normally find their coffee in Gourmet Burger Kitchen or The National Trust. Puro have a great attitude towards the environment and the rainforests and all their coffee is fair trade and organic. For every cup of coffee sold money goes back into protecting the rainforests in South America.
We weren’t sure which coffee to try first so we went with Puro Fuerte. This is a 50:50 blend of Arabica and Robusta coffee beans from Guatamala, Peru, Honduras and Congo. I thought this one had a deep coffee flavour that was smooth and rich. This blend was my favourite of the three.
Kopi sent me some coffee and instead of making a mug of coffee and telling you about it I wanted to mix it up in something tasty! I like the idea of Kopi coffee; you sign up and get a different coffee sent to you each month. I was sent Sumatra Aceh Organic and it was deep and smooth with a little hint of bitterness but not too much. It formed a distinct crema layer on top with no effort on my part; I’ve been told a good crema is the sign of a good coffee.
IngredientsYou will need (for 12 fingers):
- 180g plain flour
- 1 tbsp cocoa powder
- 50g caster sugar
- 150g softened butter
- 40g dark chocolate, finely chopped
- 10g ground coffee
Preheat your oven to 160C and grease a baking dish; I’ve used round, square and rectangular for this mixture before and all work well.