the Reads: Eats & Drinks

Edible beauty from Spiezia

the Antidote to... junk food

Beauty products so natural they’re good enough to eat…
Professional cook and natural beauty fanatic Emma Marsden puts two recipes using Spezia Organic beauty products to the test…

A quick scan of the recipes and they look interesting. The flapjacks get an initial tick. There’s just a handful of ingredients alongside Spezia’s Lemongrass & Marigold body Scrub (I’ve cooked with some wacky ingredients in my time but a body scrub? Definitely a first). The good news is that you can probably get all the goodies from your corner shop. The flapjacks also contain a couple of spoonfuls of anti-inflammatory sunflower seeds and just a tablespoon of golden syrup, so there’s very little sugar. (If you’ve ever made flapjacks before you’ll know they’re loaded with sugar – and it’s that, combined with the butter that makes them stick together – and, incidentally, it’s this mix of fat and sugar that is particularly addictive. I’m curious to know if these will…)

The mixture looks promising as it goes into the tin. It forms an even layer in a 20cm square tin and I think I can probably get about 20 pieces out of it – quite a bargain when you consider how much a shop-bought equivalent is.

As the tray comes out of the oven, I score the surface of the mixture, just so that they’re marked until they cool completely. Leaving them there is torture as the wonderful buttery aroma hangs in the air.

I use a palette knife to take the first square from a corner which is golden and firm to the eye. Unfortunately as soon as I lever a square up, it crumbles. The taste is good – though I can’t help get the idea of body scrub out of my mind, but unfortunately they haven’t set at all. I wonder if these could make an alternative to granola, but it just hasn’t worked for me so I take the disappointing crumble straight to the bin. Result? A miss

The shortbread rounds on the other hand are a big hit! They’re flavoured with Spiezia’s delicately scented Rose & Vanilla Face Oil and the seeds from a vanilla pod.

Nothing unusual here in the ingredient list and again it’s refreshingly short. I think if you’re going to bake it needs to be accessible and easy so this is a big plus.

I made sure the butter was really soft – it needs to be left at room temperature overnight so it’s as soft as a body balm. I love Kerrygold – it comes from Ireland and the milk is from grass-fed cows. You can really tell the difference in the flavour – wonderfully rich and has a firm but creamy texture even when used straight from the fridge.

If you’re not keen on using your hands to rub the butter in, do what I did and put all the ingredients, except the demerara, into a food processor and whiz until they come together into a dough. It’s very quick then you just scrape into onto a board and roll it into a sausage following the instructions.

This made 25-30 very moreish biscuits. Definitely too many to keep in a tin, so wrap up batches in clingfilm – I do four or five in a bundle – and freeze. They take about 20 minutes to thaw once they come out.

Whether or not the recipes came out,  Spiezia products are indeed so natural they really are good enough to eat. A taste of things to come methinks…

 

A quick scan of the recipes and they look interesting. The flapjacks get an initial tick. There’s just a handful of ingredients alongside Spezia’s Lemongrass & Marigold body Scrub (I’ve cooked with some wacky ingredients in my time but a body scrub? Definitely a first). The good news is that you can probably get all the goodies from your corner shop. The flapjacks also contain a couple of spoonfuls of anti-inflammatory sunflower seeds and just a tablespoon of golden syrup, so there’s very little sugar. (If you’ve ever made flapjacks before you’ll know they’re loaded with sugar – and it’s that, combined with the butter that makes them stick together – and, incidentally, it’s this mix of fat and sugar that is particularly addictive. I’m curious to know if these will…)

The mixture looks promising as it goes into the tin. It forms an even layer in a 20cm square tin and I think I can probably get about 20 pieces out of it – quite a bargain when you consider how much a shop-bought equivalent is.

As the tray comes out of the oven, I score the surface of the mixture, just so that they’re marked until they cool completely. Leaving them there is torture as the wonderful buttery aroma hangs in the air.

I use a palette knife to take the first square from a corner which is golden and firm to the eye. Unfortunately as soon as I lever a square up, it crumbles. The taste is good – though I can’t help get the idea of body scrub out of my mind, but unfortunately they haven’t set at all. I wonder if these could make an alternative to granola, but it just hasn’t worked for me so I take the disappointing crumble straight to the bin. Result? A miss

The shortbread rounds on the other hand are a big hit! They’re flavoured with Spiezia’s delicately scented Rose & Vanilla Face Oil and the seeds from a vanilla pod.

Nothing unusual here in the ingredient list and again it’s refreshingly short. I think if you’re going to bake it needs to be accessible and easy so this is a big plus.

I made sure the butter was really soft – it needs to be left at room temperature overnight so it’s as soft as a body balm. I love Kerrygold – it comes from Ireland and the milk is from grass-fed cows. You can really tell the difference in the flavour – wonderfully rich and has a firm but creamy texture even when used straight from the fridge.

If you’re not keen on using your hands to rub the butter in, do what I did and put all the ingredients, except the demerara, into a food processor and whiz until they come together into a dough. It’s very quick then you just scrape into onto a board and roll it into a sausage following the instructions.

This made 25-30 very moreish biscuits. Definitely too many to keep in a tin, so wrap up batches in clingfilm – I do four or five in a bundle – and freeze. They take about 20 minutes to thaw once they come out.

Whether or not the recipes came out,  Spiezia products are indeed so natural they really are good enough to eat. A taste of things to come methinks…