Camp Chicory & Coffee Essence - 241ml - Gluten-Free Baking Blend

Camp Chicory & Coffee Essence – a delicious blend of coffee and chicory that has been delighting customers for over 140 years. Camp Coffee is the perfect way to add some extra flavour to your favourite recipes. Whether you’re making coffee drinks, bakes or desserts, this timeless classic adds just the right amount of flavour. Camp Chicory & Coffee Essence is an easy way to enhance any recipe. Enjoy café-style treats at home with cappuccinos or hot chocolate made with Camp Coffee or bake up a treat with delicious brownies, showstopping cakes and even ice-cream!Camp Coffee is every baker's secret ingredient!A traditional recipe - Camp Chicory & Coffee Essence has been blended using a traditional recipe. This special ingredient has been passed down the generations at home and continues to be used in trusted family recipes. Store cupboard favourite – It has a long shelf life so you can always have it on hand when you need it. Endless possible uses- Not only can Camp Chicory & Coffee Essence be used to create coffee drinks and baked goods, but it can also be used in desserts, cocktails and so much more! There are endless possibilities when it comes to using Camp Coffee Why not tryDrinksSimply add 2-3tsp to warm milk to make a delicious coffee based drink.Camp Iced Coffee - simply add 2-3 teaspoons of Camp Coffee into a glass of ice cold milk. For a luxurious taste, why not add a splash of brandy, whisky, or liqueur or even try a Camp Coffee Cocktail.Bakes and DesertsUse Camp Coffee to flavour cakes, buttercream, biscuits, brownies, meringues and cream. We love to add a little Camp Coffee to mascarpone or cream before serving with pecan or walnut tart.Here are some ideas for Christmas treatsCamp Coffee Gingerbread Latte with Gingerbread Cookies.Serves - Gingerbread Latte: 4 small drinks or 700ml, Gingerbread Biscuits: 50-60 mini or 24 medium cookies.Prep Time: Gingerbread Latte: 15 mins, Gingerbread Biscuits: 30 mins Cook Time: Gingerbread Biscuits: 12 mins Ingredients• 2 tsp ground ginger • 1 ½ tsp cinnamon plus extra to serve • Pinch of nutmeg • 2 tbsp ginger syrup from a jar of stem ginger or any ginger drinks syrup • 2 tsp soft brown sugar • 500ml whole milk • 2 tbsp Camp Coffee • 200g whipped cream • Dusting of cinnamon and mini gingerbread biscuits to serve For the Gingerbread Cookies• 350g plain flour plus extra for dusting • ¼ tsp salt • 2 tbsp ground ginger • 1 tsp cinnamon • ½ tsp nutmeg • 125g unsalted butter at room temperature • 135g light brown sugar • 75g treacle • 1 egg • 1 ½ tbsp Camp Coffee • ¼ tsp salt For the Icing• 3 tbsp royal icing sugar • 2 tsp Camp Coffee • A little water to loosen as needed You’ll need• Stand mixer with paddle attachment or bowl and wooden spoon • Rolling pin • Baking trays • Cookie cutters • Piping bag with a small round nozzle or hole snipped in the end Method.FOR THE GINGERBREAD LATTE 1. In a medium saucepan, combine the spices, sugar and stem ginger syrup with the milk and heat gently, whisking until the sugar has dissolved, heat until piping hot but do not boil. Turn off the heat then whisk in the Camp Coffee. 2. Pour into glasses and top with whipped cream, a little dusting of cinnamon and a mini gingerbread biscuit. FOR THE GINGERBREAD COOKIES 1. In stand mixer with a paddle attachment or by hand with a wooden spoon, cream butter and sugar together until combined and softening. 2. Beat in the treacle until well mixed. 3. Beat in 1 egg and the Camp Coffee until smooth and slightly lighter in colour. 4. Mix the salt into the flour then stir the dry ingredients into the wet ingredients with a wooden spoon until smooth and evenly combined. 5. Wrap the dough with plastic wrap and refrigerate for a