Gingerbread Wreath | Blogmas Day 3

Everyone loves to bake, especially in the holidays, christmas is all about the food right? So when I saw this recipe I couldn't wait to share it. It's such a cute idea that can be gifted, shared at a party or even used as a decoration! 

Credit: BBC GoodFood

To make the gingerbread you will need:

175g muscovado sugar

85g golden syrup

100g slightly salted butter

350g plain flour

1tsp bicarbonate of soda

1tsp ground ginger

1 tsp ground cinnamon

1 egg (beaten)

To decorate you will need: 

500g icing sugar

silver edible glitter/decorations (optional)

ribbon (optional for decoration/presentation/to give as a gift)

Method:

1. Begin by adding the sugar, golden syrup and butter together in a saucepan. Bring it to a simmer and allow it to bubble for approx 1-2 minutes. Stir this until it is well mixed. Once done, put it aside for about 10 mins to cool. 
2. In another bowl, put the flour, bicarbonate of soda and spices together. Add to this the warm syrup just made and add the egg. Stir everything together and knead in the bowl until smooth. Now wrap the dough in cling film and put in the fridge for around 30 mins.
3. Take the dough out of the fridge and leave at room temp. to soften. Pre heat the oven at 200c or 180c fan assissted or gas mark 6. Then line two baking trays with greaseproof paper.
4. Cut the dough in half and keep one half in cling film. Roll the dough out until it is about 3mm (thickness of a £1 coin) then cut out a 20 cm circle, using a plate or cake tin. Place this on a baking tray and cut a 7cm whole in the middle of this circle. Roll out the remaining dough and cut out some shapes to decorate your wreath, get imaginative or just use cookie cutters. You could have holly leaves, angels, stars etc.
5. Once all of the pieces are on the baking trays put them in the oven for 10-12 minutes, swapping the trays over halfway. 
6. As soon as you take these out of the oven, stamp a small whole in the top of the ring, then leave them all on a rack to cool.
7. When decorating, mix the icing sugar and some water to make a thick icing. Using a piping bag (or a makeshift one using a cone of greaseproof paper) and decorate the biscuits. Once you are done, wait for the icing to dry for a couple of hours before using a bit more icing to stick the biscuits onto the wreath how you desire. Put a ribbon through the whole at the top and voila! 

This recipe should last for about 2 weeks if kept in cling film. This recipe is from the BBC Good Food magazine 2015 and can be found on their website here.

I hope you enjoy baking this delightful gingerbread alternative!

Love, Beth xo