As a child I used to love getting my mum to tell me about the foods I was made of. The flavours she craved and ate in quantity while I was in the womb that formed the nutritional blocks that built me. Whilst I was made of yoghurt and Cornish mackerel, a generation later, our new baby girl is made of more subtly flavoured foods…
There have been two things I have enjoyed consuming in quantity during my pregnancy and they actually go rather well together. Shortbread and whole milk. I’ve always been a milk drinker but over the last few years I’ve experienced a few raised eyebrows at my beverage choice that made me hesitate slightly about drinking it. It may be delicious, but isn’t milk drinking just for kids?
The beauty of being pregnant is that I discovered the pleasure of drinking milk all over again. Not only does it health benefits for your unborn baby, but it is also like pouring cold water on a fire when you have heartburn (which I had almost every evening!) Jim also started joining me with my nightly tipple and so over the last few months our milk consumption has gone through the roof, with us getting through about 14 pints a week…. but a whole lot less wine, beer and soft drinks!
Part of the lure of milk is the subtly of its flavour. Taste and smell is heightened in pregnancy and a lot of strongly flavoured foods can be a turn off, so and that’s why I think shortbread and milk make such great companions.
You can of course buy shortbread in many shapes and sizes, but it’s ridiculously easy to make and requires only five ingredients.
My own recipe contains rice flour which gives the shortbread a bit of extra bite and crumbliness. Last Tuesday, which unbeknown to me would turn out to be my last day being pregnant, I made a short video to show my very simple recipe.
I ended up with a lovely batch of biscuits which in a perfect world would have been served up to the two midwives who attended our homebirth the next day, but I left them on the worktop under a tea towel and no one spotted them!
I promise you if you make your own they are unlikely to meet the same fate…
- 150g Plain Flour
- 50g Rice Flour
- 50g Sugar
- A pinch of salt
- 115g Butter
- Sieve the plain flour into a mixing bowl
- Add rice flour, sugar and salt
- Rub the butter into the dry ingredients until it is well worked in and the consistency of breadcrumbs (you can also do this using a food processor)
- Transfer mixture into a lined baking tin
- Chill for 30 minutes in the fridge
- Score the surface of the mixture before baking
- Cook at 175c for 25 minutes
This post is an entry for BritMums #MilkDrinkersMilk Linky Challenge, sponsored by Cravendale