Wednesday, 27 July 2011

Kerrygold and Rachel Allen Launch Community Cookbook

I have just found out about a new Community Cookbook that some you foodies might like to get involved with. It's a great way of getting your recipes noticed by one of the top UK chefs, and indeed the rest of the UK should you be chosen! To find out more read below:

Kerrygold and Rachel Allen Launch Community Cookbook

 Kerrygold, the Irish butter brand, has teamed up with top Irish Chef, Rachel Allen, to produce the very first Kerrygold Community Cookbook. Kerrygold is inviting cooking enthusiasts across the UK to be part of it by submitting their best-loved recipes, be they old family favourites or original flashes of culinary inspiration, to their Facebook page at or by emailing

Rachel will be personally selecting her favourite entries to be included alongside a collection of her own recipes exclusively developed for Kerrygold, and the recip-e-book will be available to download for free online.

Rachel Allen comments;
“It will be really hard to pick the winners, but I’ll have loads of fun trying out what will no doubt be a delicious array of food.  If you’d like your recipe to be in the running, don’t forget to submit it to the Kerrygold UK Facebook page!”

Recipes can be entered at the Kerrygold Facebook page up until the 28th August 2011. Using the Cookbook application entrants simply need to provide details of their chosen recipe and describe why they love the dish.

Successful recipes chosen by the judging panel will feature in the Kerrygold Community Cookbook alongside some special recipes from Rachel herself. 

Here is a Rachel Allen recipe the Vegetarian and I cannot wait to try out. It might help to get those recipe ideas flowing too.

Ginger and honey snaps:

Ginger Honey Snaps

Makes about 20 cookies

Rachel’s quote:  ‘Honey loves the gentle heat of ginger and with a few mild spices these cookies are the ideal companion to coffee or tea.  I have used Kerrygold Honey Spread as a convenient cheat for adding both honey and butter.’


·   225g (8oz) self-raising flour

·   100g (3 ½ oz) caster sugar, plus 1 tbsp extra for sprinkling

·   125g (4 ½ oz) Kerrygold Honey Spread

·   2 tsp bicarbonate of soda

·   1 tsp ground ginger

·   1 tsp mixed spice

·   ½ tsp ground cinnamon

·   Kerrygold butter, for greasing

·   Pinch of salt


1.       Preheat the oven to 180°C/350°f/Gas mark 4

2.       Grease a large baking tray with Kerrygold butter.

3.       Sift the flour, bicarbonate of soda, salt and spices into a large bowl, add the 100g sugar and mix well.  Add the Kerrygold Honey Spread and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.

4.       Then use your hands to mould the mixture into a dough.

5.       Sprinkle the 1 tablespoon of caster sugar over a plate. 

6.       Using floured hands, roll the dough into small balls, then roll in the caster sugar and place on the greased baking tray about 5cm (2in) apart.  Flatten down with the back of a damp fork and bake in the oven for 10-12 minutes or until they are medium brown.  If the cookies are too dark, they will taste bitter.
7.       Leave on the baking tray for 2 minutes before carefully transferring to a wire rack to cool.

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