PEME supports the annual Comic Relief fund raising and this year, on Thursday 14th March, we will be holding the Second PEME Bake-Off. The money raised will be put to work too, making a huge difference to people living truly tough lives in Africa and here in the UK.
The entries will be judged anonymously by George and Co and all entries will be sold off in aid of Comic Relief We will also be wearing our ‘Jeans to Work’ on the 14th March for a donation to Comic Relief.
The bake-off is open to all PEME employees, with all entrants using the Stem Ginger Shortbread recipe below, from the Comic Relief Bake-off cook book:
Stem Ginger Shortbread:
200g unsalted butter at room temp.
100g caster sugar plus extra for sprinkling.
260g plain flour.
40g rice flour/ground rice/corn flour.
1/2 level tspn ground ginger.
Good pinch of salt.
50g stem ginger chopped small.
Grease two baking sheets.
Put the butter into a large mixing bowl and beat using a wooden spoon or electric mixer until creamy.
Gradually beat in the sugar and keep beating for 4 to 5 minutes until very light and fluffy.
Sift the flour with the rice flour, ground ginger and salt into the bowl.
Add the chopped ginger and work all the ingredients together with your hands until thoroughly combined.
Form the dough into a log shape about 20cm long and wrap in Clingfilm.
Chill for 20 to 30 minutes or until firm.
Preheated oven to 170c/325f/gas 3.
Unwrap the log and slice across into 20 rounds using a sharp knife.
Arrange slightly apart on the baking sheets.
Bake for about 20 minutes or until firm but not coloured.
Remove from oven and sprinkle with caster sugar, then leave on sheet to cool and firm up for a couple of minutes.
Transfer to a wire rack and leave to cool completely.
Store in an airtight container and eat within a week.