Description
This stunning gingerbread wreath is not only a beautiful Christmas decoration but also an edible treat perfect for gifting. Made with spiced gingerbread dough and decorated with royal icing, it’s a fun craft project for the holidays.
Ingredients
Scale
- 350g plain flour, plus extra for rolling out
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g butter
- 175g light soft brown sugar
- 1 egg
- 4 tbsp golden syrup
- For the decoration: 200g royal icing sugar
- Edible gold or silver balls
- Mini gingerbread men or stars for hanging
Instructions
- Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl.
- Heat the butter, sugar and syrup in a pan until melted. Cool slightly, then beat in the egg. Add to the dry ingredients and mix to form a dough. Wrap in cling film and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. Roll out the dough on a lightly floured surface to 5mm thick. Using a wreath-shaped cutter or template, cut out the wreath shape. Place on baking trays lined with parchment.
- Bake for 10-12 mins until golden. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
- To decorate, mix royal icing sugar with water to a piping consistency. Pipe outlines and details on the wreath. Add edible balls and attach small gingerbread shapes with icing. Leave to set.
- Tie with ribbon for hanging or gifting.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: British