A few weeks ago now, I was approached by the folks at Cadbury who wanted to gauge my interest in working with them for the Fair@Square Fair Trade Festival. Allow me to hop on a soap box for a minute and say that I’m a big fan of being ethically aware of the choices that we make. For me, this means going for home-cooked meals instead of junk food such as the ‘golden arches’, supporting producers who are local (for fresh produce) and going for free-range animal products as much as I can.
Food is incredibly important to me, so I try and make myself as aware as I can be about the impact that my shopping and cooking choices have…but to be honest, fair trade in relation to food had never really struck my mind.
But it’s actually quite important. Considering the fact that cocoa cannot be grown in Australia and is mostly sourced from Brazil, Ecuador, Ghana, Nigeria and Cote D’Ivore. Now that Cadbury dairy milk chocolate is certified fair trade, it means that the cocoa producers that they source their cocoa beans from are guaranteed a fair price for their produce regardless of the market conditions. This is particularly important because it means that a lot of disadvantaged communities who work with them have guaranteed wages which in turn means they can invest in clean water, healthcare and even schools so that future generations have access to the simple things that many of us take for granted.
I do have to point out that it is only the Cadbury Dairy Milk (aka the regular milk chocolate) which is certified Free Trade…and while more can be done, it’s still a bloody good start.
Now, why am I talking about this here, considering the fact that this chocolate is mostly seen as an eating chocolate and not for cooking or baking?
Well, the recipe below is a perfect way to use this chocolate – plus it’s incredibly easy! So next time you’ve got a craving for chocolate and cookies, might I suggest you marry the two in this lovely combination?
Chocolate Chunk Cookies
125g unsalted butter, diced and at room temperature
1/2 cup brown sugar, firmly packed
1/3 cup caster sugar
1 tsp vanilla extract
1 large egg
1 1/2 cups – 2 cups self raising flour (use 1 1/2 cups if you want a thinner, crisper cookie, or 2 cups if you want something a bit crunchier and denser)
1 cup milk chocolate chunks, roughly chopped
1. Preheat the oven to 170 degrees C, and line a baking tray with non-stick baking paper
2. Cream the butter and sugars, then add the vanilla and egg and beat till pale and fluffy. Add in the flour and combine, then stir in the chocolate chunks.
3. Roll heaped teaspoons of the cookie down and place on the lined baking tray, spaced at least 10cm apart. Bake for 15-20 minutes, turning halfway.
4. Once the cookies are light brown, remove from the oven and allow to cool on the baking tray for a few minutes to firm up, then remove to a wire rack to finish cooling.
These cookies store well in an airtight container for up to 2 weeks, so this is the sort of recipe which is perfect for the Christmas season – in case you’re after a recipe for your cookie baskets
This post has been sponsored by Cadbury Australia.