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Royal Albert Alpha Foodie


INTRODUCING ROYAL ALBERT ALPHA FOODIE


FEATURING EXCLUSIVE ALPHA FOODIE CHRISTMAS RECIPES



We have a tremendously royal announcement to make… We have collaborated with the incredibly talented foodie influencer, recipe developer and mathematician, Alpha Foodie! We’re here to give you the low down on Alpha Foodie, inspiration behind the collection and a delicious Christmas recipe.



Afternoon Tea with Alpha Foodie




SAMIRA AKA ALPHA FOODIE



The boss babe behind Alpha Foodie is Samira, an Oxford graduate studying post-doctoral research in Neurology in London. Samira often found herself distracted around 11.00am, having skipped breakfast, so needed to solve this problem. She did, with a combination of culinary curiosity, experimentation and artistry.

Samira loves pink, mathematics and travel. We love to drool over her Insta.



Samira AKA Alpha Foodie




THE ROYAL ALBERT ALPHA FOODIE COLLECTION



Samira was inspired by the textures and colours of a perfect, freshly-made pastel smoothie bowl and by her love of fields of daises. The patterns feature blackberries, blueberries and intricate daises, laid upon pastel pink and cool turquoise colourways. And of course, the collection is crafted from Royal Albert’s signature fine bone China.

Get ready for an Alpha Foodie inspired morning cup of tea, plates of prettiness and creative high teas.



Alpha Foodie Teacup and Saucer




ALPHA FESTIVE



The Royal Albert Alpha Foodie collection creates a super enchanting setting around Christmas. With its icy tones and sparkling gold accents, you can hold a magically festive and feminine Christmas tea party.



Alpha Festive


To launch this fabulous collection, Samira conjured up a festive recipe to adorn our 2-tiered cake stand. Check out Alpha Foodie’s Bambi-licious Fawn and Snowflake Orange Sugar Cookie recipe:



BAMBI-LICIOUS FAWN AND SNOWFLAKE ORANGE SUGAR COOKIES

ORANGE SUGAR COOKIE INGREDIENTS


2 cups all-purpose flour
2/3 cup sugar
1 1/3 teaspoons baking powder
2/3 cup salted butter, cold and cut into cubes
3/4 teaspoon pure vanilla extract
1/3 teaspoon orange extract (or preferred flavour)
1 egg

ICING INGREDIENTS


3 egg whites
1 ½ tsp lemon juice
4 cups icing sugar
Pink, green and orange natural food colourings
Piping Bags
Melted dark chocolate in a squeezy bottle for drizzling







METHOD:


1. Preheat the oven to 180 degrees and line 2-3 medium/large baking trays with baking paper.
2. Cream the butter and sugar together in a mixer till fluffy then add the egg and extracts until fully mixed.
3. Meanwhile, sift the flour and baking powder into a separate bowl and whisk lightly until combined.
4. Once the butter mixture is ready then begin to add the flour mix, one cup at a time till thick and crumbly, then knead lightly for a minute with well-floured hands.
5. Lay a piece of baking paper/cling film onto my surface and then place the dough on top and cover with another piece of paper and roll out until about 1/4 inch in thickness. Leave to chill in fridge for ten minutes.
6. Cut the cookies by dipping the cutters lightly onto a surface of flour then cut out the various shapes (make sure to keep re-rolling out any scraps to make the most out of the dough). Flour the surface, if needed.
7. I like to place the cookies back in the freezer for 5-10 minutes before baking as I think this helps them maintain their shape better in the oven, for an even bake.
8. Bake in the oven until lightly brown, around 10 minutes and then leave them to cool completely on wire racks.
9. For the icing, beat the egg whites till light and foamy and then gradually add in the lemon juice and sifted icing sugar until soft and creamy.
10. Divide between three bowls and add a couple drops of pink, green and orange to each bowl. I like to start by adding just a couple drops and building up from there so my colours don’t get too crazy. I chose pink and green for my snowflakes, however feel free to swap these out with other colours of your choice.
11. Place each colour of icing into a piping bag, twisted at the top, with a narrow nozzle – ready to pipe. For the snow.
12. For the snowflakes I simply piped out the shape that I wanted without any ‘border’ as such and then left to dry.
13. For the Bambi fawn cookies, I first used an edible pen just to mark out a few areas to help me when piping. Using brown for the body, white for the various detailing and then melted dark chocolate for the tiny details like eyes and nose.
14. Leave the cookies to dry completely then transfer to an airtight container and keep in a cool, dry place for up to 3-4 days.
15. Serve and enjoy!



Bambi-licious Fawn and Snowflake Orange Sugar Cookies



Shop Alpha Foodie now!

Liking what you see? Sign up to our mailing list for more inspo, recipes, exclusive discounts and offers.



Royal Albert Alpha Foodie


INTRODUCING ROYAL ALBERT ALPHA FOODIE


FEATURING EXCLUSIVE ALPHA FOODIE CHRISTMAS RECIPES


We have a tremendously royal announcement to make… We have collaborated with the incredibly talented foodie influencer, recipe developer and mathematician, Alpha Foodie! We’re here to give you the low down on Alpha Foodie, inspiration behind the collection and a delicious Christmas recipe.



Afternoon Tea with Alpha Foodie




SAMIRA AKA ALPHA FOODIE


The boss babe behind Alpha Foodie is Samira, an Oxford graduate studying post-doctoral research in Neurology in London. Samira often found herself distracted around 11.00am, having skipped breakfast, so needed to solve this problem. She did, with a combination of culinary curiosity, experimentation and artistry.

Samira loves pink, mathematics and travel. We love to drool over her Insta.



Samira AKA Alpha Foodie




THE ROYAL ALBERT ALPHA FOODIE COLLECTION


Samira was inspired by the textures and colours of a perfect, freshly-made pastel smoothie bowl and by her love of fields of daises. The patterns feature blackberries, blueberries and intricate daises, laid upon pastel pink and cool turquoise colourways. And of course, the collection is crafted from Royal Albert’s signature fine bone China.

Get ready for an Alpha Foodie inspired morning cup of tea, plates of prettiness and creative high teas.



Alpha Foodie Teacup and Saucer




ALPHA FESTIVE


The Royal Albert Alpha Foodie collection creates a super enchanting setting around Christmas. With its icy tones and sparkling gold accents, you can hold a magically festive and feminine Christmas tea party.



Alpha Festive


To launch this fabulous collection, Samira conjured up a festive recipe to adorn our 2-tiered cake stand. Check out Alpha Foodie’s Bambi-licious Fawn and Snowflake Orange Sugar Cookie recipe:



BAMBI-LICIOUS FAWN AND SNOWFLAKE ORANGE SUGAR COOKIES



ORANGE SUGAR COOKIE INGREDIENTS:


2 cups all-purpose flour
2/3 cup sugar
1 1/3 teaspoons baking powder
2/3 cup salted butter, cold and cut into cubes
3/4 teaspoon pure vanilla extract
1/3 teaspoon orange extract (or preferred flavour)
1 egg

ICING INGREDIENTS:


3 egg whites
1 ½ tsp lemon juice
4 cups icing sugar
Pink, green and orange natural food colourings
Piping Bags
Melted dark chocolate in a squeezy bottle for drizzling

METHOD


1. Preheat the oven to 180 degrees and line 2-3 medium/large baking trays with baking paper
2. Cream the butter and sugar together in a mixer till fluffy then add the egg and extracts until fully mixed
3. Meanwhile, sift the flour and baking powder into a separate bowl and whisk lightly until combined
4. Once the butter mixture is ready then begin to add the flour mix, one cup at a time till thick and crumbly, then knead lightly for a minute with well- floured hands
5. Lay a piece of baking paper/cling film onto my surface and then place the dough on top and cover with another piece of paper and roll out until about 1/4 inch in thickness. Leave to chill in fridge for ten minutes
6. Cut the cookies by dipping the cutters lightly onto a surface of flour then cut out the various shapes (make sure to keep re-rolling out any scraps to make the most out of the dough). Flour the surface, if needed
7. I like to place the cookies back in the freezer for 5-10 minutes before baking as I think this helps them maintain their shape better in the oven, for an even bake
8. Bake in the oven until lightly brown, around 10 minutes and then leave them to cool completely on wire racks
9. For the icing, beat the egg whites till light and foamy and then gradually add in the lemon juice and sifted icing sugar until soft and creamy
10. Divide between three bowls and add a couple drops of pink, green and orange to each bowl. I like to start by adding just a couple drops and building up from there so my colours don’t get too crazy. I chose pink and green for my snowflakes, however feel free to swap these out with other colours of your choice
11. Place each colour of icing into a piping bag, twisted at the top, with a narrow nozzle – ready to pipe. For the snow
12. For the snowflakes I simply piped out the shape that I wanted without any ‘border’ as such and then left to dry
13. For the Bambi fawn cookies, I first used an edible pen just to mark out a few areas to help me when piping. Using brown for the body, white for the various detailing and then melted dark chocolate for the tiny details like eyes and nose
14. Leave the cookies to dry completely then transfer to an airtight container and keep in a cool, dry place for up to 3-4 days
15. Serve and enjoy!



Bambi-licious Fawn and Snowflake Orange Sugar Cookies


Shop Alpha Foodie now!

Liking what you see? Sign up to our mailing list for more inspo, recipes, exclusive discounts and offers.



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