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| A moreish, fudgy shortbread with a secret ingredient: yellow pea flour replaces semolina for a superb texture. |
Sarah and Aitana, aka @thelittlecookingpot, write:
"This recipe came about by accident. Nicola Lamb’s salted double-chocolate shortbread from her fabulous book ‘Sift’ is a favourite on the counter of our café and we bake trayfuls of them throughout the year. One day we ran out of semolina flour which Nicola uses in her recipe, so we tried pea flour instead and we’ve never gone back. It gives such a moreish, fudgy texture to the shortbread without adding a strong flavour. We ask people to guess the secret ingredient but no-one has guessed it yet!"
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
