The People Tree team’s bake sale, to celebrate Fairtrade Fortnight, took place today. The challenge was to swap non-Fair Trade ingredients for Fair Trade ingredients, which is in keeping with our passion for sustainability and ethical sourcing.

Our design team have been known to craft an actual gingerbread house, complete with frosted icing piped across the roof of the house and marzipan flowers nestled in liquorice flower beds!

They rose to the challenge, yet again, and we were not disappointed by today’s efforts- with all departments contributing hand-baked, Fair Trade goods. Within minutes, Fiona (on wholesale)’s Coffee and Walnut cake had sold out and Misato (on design) made another best-selling contribution like our Orla Kiely SS15 dresses  which was an amazing looking ‘Green Tea Truffle cake’- 

Bake Sale FTFN

The monies raised will go to support an educational project for one of our producer groups, Tara  and any leftover cakes will be donated to our local Crisis (homeless shelter).

Lucy, who has recently joined the PT team, made her famous Karen Kramer’s Snicker-doodle muffins! It’s an old farm recipe from North Dakota and she made it using Fair Trade and Organic ingredients.

Here is the recipe:

Ingredients:

5 tablespoons (2.5oz) butter

½ cup (4oz) Fair Trade sugar

1 organic egg

1 ½ cups (6.6oz) flour

2 ¼ teaspoons baking powder

¼ teaspoon salt

¼ teaspoon Fair Trade nutmeg

½ cup (120ml) milk

For the cinnamon sugar topping:

½ cup Fair Trade sugar, ½ teaspoon Fair Trade cinnamon mixed together in a bowl

½ cup butter, melted

 

Method:

Preheat the oven to 175 C

Cream the butter with the sugar until pale and light. Add the egg and combine until smooth. Sift the flour, baking powder, salt and nutmeg together and add to the wet mixture, stir until combined. Add the milk to the mixture until smooth, the batter will be thick like the consistency of cupcake batter.

Grease a mini muffin tin with butter, drop one heaped tablespoon of batter in each muffin mould and place to bake for 8-10 minutes in the centre rack of the oven.

Melt the ½ cup butter and place in a small shallow bowl, in another bowl mix the sugar and cinnamon.

When the tops are a very pale golden colour and a toothpick inserted comes out clean the muffins are ready to come out of the oven.

Whilst still warm roll the tops of the muffins first in the butter and then in the cinnamon sugar mixture.

Enjoy warm!

We thought we would share this special recipe with our People Tree community and of course we would love to know what you baked during Fair Trade Fortnight. Please do share any pictures or recipes on our Facebook and Twitter.

Words by Roxy Rocks-Engelman and Judit Karola Nagy

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *