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    The Popband Spotlight

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    Spotlight on ... Gingerbread

    Posted by Viv Wilson ·

     

    For this blog I thought I would ring the changes and take a break from the usual report on catwalk trends and fashion accessories.  

    As Christmas starts to be on everyones mind our thoughts turn to food and in particular one of our favourite things at the Popband office, gingerbread...of all shapes and sizes.

    Inspired by the delicious gingerbread houses and hanging decocrations this moorish treat has been recreated in the Popband Multipack Gingerbread.

    Have a go this year at making your own edible tree decorations with the below recipe and get creative - a Popband can always be used to hang your decorations whilst also keeping your hair up as you channel your inner domestic godess!

     

     

     Ingredients:

    • 350g/12oz plain flour, plus extra for rolling out

    • 1 tsp bicarbonate of soda

    • 2 tsp ground ginger

    • 1 tsp ground cinnamon

    • 125g/4½oz butter

    • 175g/6oz light soft brown sugar

    • 1 free-range egg

    • 4 tbsp golden syrup

    To decorate

    • writing icing

    • cake decorations

    1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.

    2. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.

    3. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.

    4. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit.

    5. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.