Italian connections and exhibition and celebration.

Many of us take other cultures for granted not out of ignorance but because we have and are a wealth of it around us but imagine seeing gelato for the first time!

Hull's Streetlife museum is exhibiting 

Italian connections and invites you to join in, visit and enjoy.

Take a look at the virtual information of Hull's Museum Quarter.

http://www.visithullandeastyorkshire.com/hull/Hull-Museums-Quarter/details/?dms=3&venue=2173050&feature=1

For those of you new to my blog, welcome and thank you for reading and being part of my world.

I have been blogging now for around four years.

My name is Sydell, I write but I am a chef currently a baker.

My roots are food, grandad had a trawler and I grew up with a wealth of food and the kitchen felt where I should be. 

No, not because I am a woman and all that back in the day stuff but because it felt right.

This is me

I am proudly from Hull, I love Hull and I love who and what we are.

I saw an amazing little photo on facebook and I can't help but feel a nostalgia if a word could inculpate me I think that would suit well.

Sydell is nostalgic, that will do.

What's the photo, yes I knew you'd thought it

This is the sweetest image I have ever seen of Hull.

The shop was located near Hull's famous Minerva Pub, on the marina.

When I saw this photo, I couldn't believe it was there let alone that it was owned by an Italian.

I wish it had been there when I was a child, I spent so much time around there as a child.

 Sadly the shop is no longer there but there is a saving grace it now sits in the Streetlife museum in the Museum Quater 

http://www.visithullandeastyorkshire.com//Hull-Italian-Connections-Exhibition/details/?dms=3&venue=2175789&feature=1000

https://www.google.co.uk/maps?f=q&hl=en&z=15&q=53.7436097030485,-0.330104827880859(Streetlife+Museum)

 I couldn't think of anything more adorable than that window being lifted up and the man standing there handing out ice cream. 

The window serving area is carved out, I wish with all sincerity that I had of been the age to enjoy this place.
The imagery in my mind is of lots of people who've never seen anything like it really excited.

 You can go inside the shop within the Museum, it feels haunting, it feels like it was loved and cared for, proud and stocked.

Opening August bank holiday's 1922 open on the weekends for impending feet hitting Hull from the ferry.

The frontage seen in the images was added in the 1930's onto a mainly wooden structure.

 Back then they didn't have cones, see the small glass?

That's what the gelato was served in, imagine that one scoop!

Steven's ice cream may not sound Italian but Stefano was asked to wrtite down his name and he'd written it the Italian way with his surname first Guazelli Sefano and the name G.Stevens stuck.

Down on the marina there's a horsewash which still can be seen today, back in the day a horse got stuck and Guazelli calmed the horse and save it from getting introuble.

In return for his kind help he was asked if there was anything they could do to repay him and he decided to ask for a piece of land to open a shop and that's how the above shop became a a fixture if the openeing of the marina on the August bank holiday 1922.

Not just history but a really lovely gesture!

My question is why can't we go back to this old-school look? Why I want it not through generification or hipsters but through pure joy.

I was invited by Sarah, a lady who I met I believe a few years ago to come view the exhibition and learn to blog about it all.

I was enthralled and excited by the prospect of even getting to see the shop so the rest was a total joy and pleasure to learn about.

I was, of course, aware of George Norris' photos, George is an avid photographer and his work is a totally synonymous projection of Hull past and present.

A looking glass to his life, so it was great to see his visions presented amongst the space.

 

Photo credit 

Geroge Norris

This is Ann and Frank Penna

An adorable couple, native to Italy

Still serving ice cream in Pearson park

A park well loved by its community

I believe Frank got deluged by people wanting to talk to him, so I respectfully didn't both him but thought his legacy and strength shows pride and a devout love to this routes of Italian life and culture

 

The Pennas arrived in 1889 trading in Ice cream

Originally of Mariner, Francesco Penna was in Brooklyn, NY where he learned about Ice cream. Returning to Italy and then making the move with his family to Hull.

Setting up in business in Hull on 28 North Street he sold to vendors, hired out barrows they ran a steady and successful company. Fifteen barrows, three tricycles, and three horse-drawn ice cream carts!

By 1911 the family was well integrated and the eldest son adopted the name Frank, Graziahas become Grace and Pietro, Peter.

Leading onto the further children taking on English names.

Eventually, with the clearance of the slums, they relocated to St Georges Road.

All was well until Mussolini declared Italy allies to Hitler though.

Churchills reaction was to return all Italians to Italy and leave.

Frank Jnr took the place of his father but was later returned as a naturalized citizen, fighting for the East York Corps in WWI he was then not considered a threat.

Then rationing came in and the family could no longer trade in ice cream so started to work with wood.

1944 proved to be the turnaround and all the things needed to make their ice cream became readily available again.

Mile-long queues began at the Penna factory and they worked day and night to provide ice cream!

1969 Frank Penna, grandson of the first Francesco Penna was now head of the family.

Hence the kiosk in the park now.

The Penna's story is just one, the Streetlife Museum has many more to share.
After the event on the 7th I intend to re'release this blog with some more photos and images from the day.

Geroge's images go on to show the roots 

This is an image is of

St Anthonys of Beverly Road

I am hoping to visit here soon, I want to see this is all its splendor for myself.

Photo Credit

George Norris

 The Burtons tiles are next to empress pub and Marks and Spencers, this was the original opening to there shop leading onto Whitefrigate

Photo Credit

George Norris

Many trades arrived including Toffolo in 1904

Their trade was Mosaic and Terrazzo

These can still be seen at House Of Fraser, Tower nightclub and Napa which sit alongside each other at the top of Anlaby Road

and at Hull and East Riding Museum.

Personally I love the mosaic tiling, when I am around Hull and see it I wonder how many people have stepped over it, how many have looked at it and loved it just like myself.

You can see more of George's work here

https://www.facebook.com/GeorgeNorrisArtist/

On the 7th of April celebrity, Joe Hurd will be cooking 

https://www.red24management.com/2018/03/28/joe-presents-at-hulls-dig-in-event/

The event is proving to be a bustling event described The City Of Culture team as below.

https://www.hull2017.co.uk/whatson/events/dig-in/

Dig up your own Italian family history with this family friendly event, delving into Hull’s Italian cuisine and heritage. Bring along photos and heirlooms to our photo booth and share your family stories to add to the story of Italians in Hull.

Come along to see TV chef Joe Hurd share his love of Italian cuisine and family stories in free cooking demonstrations throughout the day, or try your hand at being an archaeologist and dig up roman and Italian artifacts and treasures in our interactive archaeology activity.

Step into the past and experience a renaissance artist’s studio with the launch of Hull School of Art & Design’s virtual reality world.

Live music, craft activities and more throughout the day exploring and celebrating Italian culture running alongside Streetlife Museum’s Italian Connections Exhibition.

You can also see me cooking at

12- 12.30 

Sydell Brigden 

talking about my visit to one of the islands near Venice and sharing the recipe for the best carbonara I've ever eaten

This blog was brought to you in collaboration with

Hull Streetlife Museum

The Early Bird Eater

Credit to 

George Norris-Images and Bio's

After the DIG IN event, I wanted to do a follow-up and share the day for those there and those who didn't attend.

The day of the DIG IN event arrived

The day started out gloomy and cold I'd headed to the town to meet my son and arrived at The Streetlife Museum.

Families were coming and going, children running around and there was a great vibe about the day.

I headed to the back of the marquee, I have never done a cooking demo before and really didn't know how it would work out.

Joe Hurd, who's a "celebrity chef" and often can be seen on 

Saturday Morning Kitchen on BBC1 

http://www.bbc.co.uk/programmes/b006v5y2

was there and Rosaria Penna, a wonderful woman with the most lovely of smiles

was there also.

Lot's of City Of Culture helpers smiling and saying hello, it was really lovely and actually very calm and wonderful.

Stage set Joe started to cook, Penna family watching and some very very eager faces.

The event turned into something very special, children came on stage and helped Rosaria make pasta by hand ready for Joe to cook and use in his dish.

Joe started with a fragrant Lamb dish of

Lamb cutlet Camponata following with the pasta that had been made on stage tomato and pesto.

All served and plated beautifully.

Then I was on stage my dish was a traditional carbonara.

No not with cream, that ruins a perfect dish so I made it with eggs.

Thankfully my first ever cooking demo went without a hitch, Joe kindly took to the mic and spoke to me through the cooking.

My son was there and we spoke about my mam's very own carbonara, Joe had asked various questions and of course, my mums cooking got mentioned.

I was nervous as the Penna's are the root of all Italian in the city, I joked (softly and with love) the Rosaria was watching me, she giggled which was warming. I loved that moment!

Thankfully my dish went down well, I worried there would not be enough seasoning or too little.

As a chef, I am often caught putting 

"too much cracked black pepper"

Joe understood that statement and feeling though and if I was at home I'd of put more and Joe said he'd of put more which was definitely a relief.

For those not in the know cracked black pepper is the most widely used spice on earth.

So, when I got home I wanted to do a step by step

Enough for two

Three eggs (whole)

A good handful spaghetti

Pecorino grated 100grms

Sea salt & cracked balck pepper

Pancetta lardons

Grate the pecorino, I added the cracked black pepper to it add a little sea salt but remember the cheese is salty so need to add too much

I went to Princes Ave Butchers to buy my meat and recommend them

T.L Norman

72 Princes Avenue

Tel 01482 342026

Calling ahead is always great that way you will not be disappointed 

Put a pan of water on to boil and add some water

The salt brings the water to the boil faster

(Do not throw away the water after the pasta boils)

In another pan add a little oil and pepper

with the lardons and let them sizzle.

At this point, Joe smiled and said 

"now that's the sound we hoped for"

Joe came up tot he pan and put the mic to it, isn't it such a satisfying sound that sizzle and then the aroma.

When the pasta is just cooked 

Al Dente meaning

To the tooth

use tongs and the pasta directly to the pan with the lardons.

Don't be frightened its great fun, 

if a little water gets in the lardon pan don't worry it's all good a little will help the end dish.

The final stage is to mix the cheese and eggs, beat them with a small balloon whisk and take the pan of lardons etc etc off the heat.

Add the egg to the pan, and stir and serve.

Yes it's that easy but remember this dish is probably the most controversial of dishes of Italy so enjoy it

Details

Italian Connections explores the links between Hull and Italy – from a medieval trade, the reformation and subjugation of Catholics, the First World War as allies and the Second World War as the enemy, POWs, the tragedy of the Arandora Star and the immigration of Italians to Hull between 1830s and 1920s.
The Toffolo and Penna families’ relationships with Hull stretch back more than 100 years with their businesses growing to be some of the most recognizable in the city. Their incredible stories chart business highs and lows, and even internment during the Second World War when Winston Churchill ordered that the head of every Italian family living in Britain be interned following Mussolini and Italy declaring their allegiance to Germany.
Please note the exhibition will be closed 10am-11.30am on Monday mornings during term time and all day on Friday 23 March, Friday 27 April, Friday 25 May, and Friday 29 June.

We Know What We Are- A series of short stories written by Russ Litten.

Hello 

Welcome back

I'm currently on a break but we'll discover all about that later

Arriving home I had a pending meeting with 

Russ Litten 

I first met Russ whilst working for 

The Hull Pie

The Hull Pie is a firm pie institution, I remember serving pie many a time.

I thought one time he'd left a book, ran down to the girls and told them he'd left a book.

Back then I had no idea who Russ was, the girls told me Russ is a writer.

Time went by and eventually, I got to know more about Russ, we've got many mutual friends and it was apparent Russ is a talented man and well thought of.

I reached out to Russ upon the release of his latest book, I wanted to know more and ask him many things.

The cover as a Hull girl speaks volumes

It's the City colours

It's his lad on the cover 

and it's true Hull

WE KNOW WHAT WE ARE

Is a shout out to the City of Culture

I can hear it in the Hull accent shouted 

Oi mate we know what we are, you don't need to bloody tell us!    

Hull can be gritty, brash and right in your face but don't be fooled we'll bring you a bloody good cuppa and chat your ears off.

We know what we are starts out in proper Hull, I fucking love that.

Look I am a #HullGirl I even use the hashtag on my Instagram.

You know when you read and there's that voice in your head, Russ has written so anyone even none Hull reads Hull. 

The book is set into short stories, perfect for someone like me.

Short bursts of highs that really bring you in, enthralment, excitement and stories I would place exactly in Hull.

We begin with 

BLADE

Firstly, I needed to add that I knew little of this book and nearly always start any project with little knowledge because I feel that reading too much about anything beforehand can ruin something with so much potential.

I worry that I would or will rewrite something that's already being written.

Initially, I thought Russ was the homeless character and felt shocked but something didn't add up. Why would Russ be in Victoria Square in a sleeping bag? Is he part of a project for awareness?

I kept on reading, nope the character is female Johnner is her "friend".

Their friendship is something we can all relate to, a comfort and love that is not bounded but cherished and fought for through thick, thin and brutality of life.

Johnner defo has a lifelong friend in this woman, the blade was entering Victoria square where was Johnner?

This short story develops fast into a fury to find him, a tale of true fear of losing someone and the fight that entails finding him.

I don't want to ruin anything so I am going to hold back because you need to read it, invest some time, curl up and read this book.

The Light that lights the dark

At first, I thought this was a story of a pimp and a prostitute, a man laying out a woman's clothes?  

That was quite a nieve thought but then it transcended into a story of a woman who was blind and her husband was/is her carer.

What I love when reading these short stories is the relevance to everything being local.

If this story is true, I could be passing these people, sitting by them or seeing them every day and not even know.

There's a frustration within this story and it's exactly how you'd imagine the loss of sight to be.

Dark, grating, annoying, thankfulness and aggression.

My greatest pleasure with this specific story was in the deep almost slowed explanation and definition. 

I can imagine being in the room with the lady, the image of her, the feel of the room and atmosphere around the couple.

I went on to really get into this book, which is a progression throughout the year of the city of culture.

A book that's about people that the city of culture year didn't really effect with great enthusiasm for what was next. 

What will be read, how will I feel?

A circus poster on a Chinese wall

I found this one the most intriguing, maybe because it was relatable which was unnerving however also poignant of a city such as Hull's legacy.

There's a family, with a token family member, a Chinese meal and a boy with aspirations.

Those aspirations are short-lived, turned to negative tones and stopped by money.

He's sat daydreaming in a Chinese, thinking of his life, what he could be, what the people around him are and reverts back to his dream. I think deep down that lad loves and loved playing football.

The saying "big wow" made me smile, you see this story could be set anywhere and that saying I am in no doubts is said all over the world but that phrase to me is Hull.

That's why this book is set in concrete, it's home, it's Hull.

And yes we know who we are!

SLOWLY

Describing HU5 which is my neighborhood a couple is at odds, she wants to end it and he wants to control it.

Ring any bells?

Louise is on her way to end it, she's planning it out mapping it word for word, she's done.

Then she see's an old lady, a lady who looks like she needs help.

Now if you're in HU5 you'll know us good folk help after all Ella Street is the most friendly street in the whole city you won't be shocked Louise helped this lady.

I let out this sigh, a comforting encumposing gush of happiness.

Russ tells me this is exactly what happened to him, I asked if it was a Hull thing and he went on to say he thought empathy is within us all at the root.

I want to agree and I want to hope and pray we all have good in us like Lousie.

Ignoring calls from her husband she took a slow walk to get this lady home, I think every step gave her room to think over her life, time to digest, a time she didn't think she had.

The story is a gentle reflection of kindness, thoughtfulness and selfless act's we all do.

I think you should read this book, I don't want to give it all away and whilst I am here to review and I guess reveal I feel deep down I'd ruin something truly showing Hull's magic.

There's one story that's brutal, frightening and something I fear is a real underbelly of society.

The story is called Working away I felt a deep worry, imagery and panic, bloodshed and death.

Compelling reading from Russ'es writing, grasping and clutches of pages, fears of risen anger all rolled up into one short story.

I need some time to finish this accumulation, I need a breath, a second and then I will delve again.

I just wanted to get this out there, I wanted you all to know it exists and to start your very own journey into the streets of Hull and the mind of Russ Litten.

If you'd like to hear Russ who'd done a collab with Steve Cobby follow the link

Eleven tracks ready to buy

https://cobbylitten.bandcamp.com/album/shop-communism

Here also is a full bounty if Russe's work to date

https://www.google.co.uk/search?q=russ+litten+books&rlz=1C1CHBD_en-GBGB761GB761&oq=russ+litten+books&aqs=chrome..69i57.5484j0j7&sourceid=chrome&ie=UTF-8

Thanks to Russ Litten for his time, 

his words 

and laughs around my kitchen table.

A further blog to follow upon completion of reading.

I went back to read more of the book

WE KNOW WHO WE ARE

In conclusion of all the short stories truth and fiction I can say I identify, I can see us all in the characters. 

There are moments I feel safe, at ease and like I could be stood on Newland and hear the book read in real time and in real life.

This is what captivates me about wanting to understand about them more when you read a book you can almost have an image in your mind.

Without a doubt Russ is in touch with roots of Hull, he's right there in the hotel rooms, in the garden and down in Victoria square.

The realism and reality of the words and the book is a gripping tale of Hull, like a vortex that would take anyone anywhere around there world to Hull to walk the streets.

Although this book could be played in another city the words chyme Hull lingo and tone.

I found this with Chiedu also, that's why I follow him. He's a good guy, not afraid to be who he is and I get the feeling Russ through writing is just the same.

The books got grit, some moments you don't want to read other's are like velvet going over your skin.

Like a gentle feeling, soft and warm, safe and comfortable.

I had to stop reading a little as my concentration isn't good and also I struggle to remember but I wanted to go back I just needed time that's all.

The story in my second reading bohemia was my favorite. Uncally close to home apart from the guy in the hotel room, I can relate.

The story reads about a couple who met in Welly, yep we've almost all been there and we've almost all liked someone and they walked away and you don't always get the chance to see them again and ask why.

The story goes through changes of the characters, growing up and growing apart. 

I am unsure it was unconditional love and maybe more dependency. 

That's where the unnerving part kicks in until the end though and I'm left hanging and needing answers but isn't that what a good book does? It makes you dream, hope and imagine.

I like that, I like that these stories are my streets and my feelings, I like that I know my friends and readers of my blog could read it and know what it's about.

That story is I think something we've all experienced, I wanted to add although this story is relatable it doesn't mean it's a cliche read it's not like you picked up Take a Break or put on The only way is Essex.

It's like Russ was actually in the room in the scenes set, on Bev Road and all the other places.

Russ gave me his book Kingdom and I endeavor to read it at work a few pages or as many as I can on a break from baking.

The name Kingdom is almost regal, it's bold and firm.

Reading the back of the book makes for something powerful and I will leave that read, maybe gradual blogs for another day and another time.

Hello and welcome back

Here are some hearty, healthy vegan dishes

creamy pea soup, mushroom and leek pie, balsamic roasted new potatoes with asparagus, and lemon possets with shortbread. 

The soup is simple but flavourful and perfect for a light starter. The pie is filling and features vegetables encased in a crispy, golden pie crust. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar constitute a great side dish. And finally, the ultra creamy lemon puddings come with sweet, crumbly shortbread cookies - perfect for dipping.

creamy pea soup

A simple but flavourful soup that can be ready in minutes! Perfect for a light starter.

Serves: 4

Cook time: 8 minutes

Total time: 10 minutes

creamy pea soup A simple but flavourful soup that can be ready in minutes! 

Perfect for a light starter. 

Serves: 4 Cook time: 8 minutes Total time: 10 minutes 

ingredients • 1 tbsp olive oil • 1 medium white onion, diced • 2 cloves garlic, minced • 1 stick of celery, roughly chopped • 1 leek, roughly chopped • 450 g frozen peas • 700 ml vegetable stock • 50 g raw cashews • (Optional) 1 tbsp balsamic vinegar • Salt and pepper to taste • Dairy-free cream or soy yoghurt, 

to serve instructions 

1. Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.

 2. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 minutes. 

3. Transfer to a blender and mix until smooth. 

4. Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

creamy pea soup

A simple but flavourful soup that can be ready in minutes! Perfect for a light starter.

Serves: 4

Cook time: 8 minutes

Total time: 10 minutes

creamy pea soup

A simple but flavourful soup that can be ready in minutes! Perfect for a light starter.

Serves: 4

Cook time: 8 minutes

Total time: 10 minutes

Balsamic roasted new potatoes with asparagus A flavourful side dish featuring seasonal asparagus and new potatoes. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish! 

Serves: 4 

Cook time: 40 minutes Total time: 45 minutes

•

Salt and pepper to taste

•

Dairy-free cream or soy yoghurt, to serve

instructions

1.

Heat the olive oil in a medium saucepan and saute the onions and garlic, until

softened. Add the chopped leek and celery and cook for a further couple of minutes.

2.

Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt

and pepper and simmer for 5 minutes.

3.

Transfer to a blender and mix until smooth.

4.

Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy

yoghurt

ingredients · 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters · 250 g asparagus tips, cut in half · 2 tbsp garlic-infused olive oil · 4 tbsp balsamic vinegar · A generous pinch of salt and pepper instructions 1. Preheat oven to 200C. 

2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 30 minutes. 

3. After 30 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 10 minutes. 

4. Season with extra balsamic vinegar, salt and pepper. 

5. Serve and enjoy!

mushroom & leek pie Creamy mushrooms and leeks encased in a crispy, golden pie crust. 

Delicious, filling and a great choice to serve to both vegans and meat-eaters! 

Serves: 4 Cook time: 35 minutes Total time: 45 minutes 

ingredients · 1 tbsp olive oil · 2 medium leeks, trimmed and sliced into discs · 3 cloves garlic, minced · 500 g button mushrooms · 1 tsp dried mixed herbs · A pinch of salt and pepper For the sauce: · 1 tbsp dairy-free butter · 2 tbsp plain flour · 350 ml dairy-free milk · 1/8 tsp ground nutmeg · A pinch of salt and pepper · 

1 roll vegan puff pastry (or gluten-free, if needed) · 4 tbsp dairy-free milk, for glazing instructions 1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften. 

2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes. 

3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper. 

4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely. 

5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C. 

6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges. 

7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown. 

8. Cook for 25 minutes until golden brown. Serve straight away. 

Lemon PossetS with shortbread Ultra creamy lemon puddings with sweet, crumbly shortbread cookies - perfect for dipping! 

Serves: 4 Cook time: 0 minutes Total time: 15 minutes

ingredients For the lemon possets:

 · 600 g silken tofu · Zest and juice of 2 lemons · 120 ml agave nectar · 4 tbsp coconut oil, melted · 1 tsp vanilla extract · A few fresh raspberries, to serve · 1 tbsp icing sugar, to serve 

For the shortbread biscuits: 

· 200 g dairy-free butter · 125 g icing sugar · 310 g plain flour · 1 tbsp corn flour mixed with 2 tbsp cold water · 2 tsp extract · 1 tbsp dairy-free milk, if needed instructions 

For the lemon possets: 

1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth. 

2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight. 

3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below). 

For the shortbread biscuits: 

1. Preheat the oven to 180C and line two baking trays with baking paper. 

2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk. 

3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.

 4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size! 

5. Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.

Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018

This blog was brought to you in association with 

The Vegan Society 

and 

The Early Bird Eater