Gingerbread Christmas wreath

350g plain four
1 level teaspoon bread soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
125g butter
175g brown sugar
1 medium egg
4 tablespoons golden syrup
200g melted white chocolate
Edible glitter
In a mixing bowl, mix all ingredients together until a smooth paste is formed.
Wrap in cingfilm and chill for 2 hours.
Once chilled, roll the dough on a floured surface and cut out a 12” circle.
Place this on a lined tray and from the center of this cut out a smaller circle. Chill
With the remaining pastry, cut out some festive shapes, and pace on another lined tray. Chill.
Any remaining pastry can we frozen unti needed
Place both trays into a preheated oven at 180C and bake for 10 minutes or until gold brown.
Allow to cool and decorate the festive cookes with melted chocolate and glitter.
To assemble, using the chocolate, stick the cookies to the wreath and allow to set.

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