Gingerbread Wreath
Gingerbread Wreath
Icing
Step 1
Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking paper. Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until pale and creamy. Add egg, mixing until well combined.
Step 2
Reduce mixer speed and add the flour, bi-carb soda and spices. Mix until just combined. Tip out onto a lightly floured surface and bring together with your hands, kneading until smooth.
Step 3
Roll dough out to 5mm thickness. Cut a 20cm diameter circle and form a ring by cutting a smaller circle inside (ring should be approximately 4cm wide). Carefully lift onto the oven tray. This will be the base of the wreath. Then using various shaped star cutters, cut out stars from the remaining dough, re-rolling when necessary. Bake for 12 minutes. Allow to cool for 5 minutes on the tray before removing to a cooling rack to cool completely.
Step 4
For icing, whisk together the icing sugar, egg white and lemon juice until smooth. If too runny, let sit until desired consistency is achieved. Pour into a piping bag with a very fine nozzle. To assemble wreath, place the base ring on a serving tray. Arrange stars around it to cover the base. Drizzle with icing and allow to set. Use remaining icing to decorate the remaining gingerbread stars.
Use appropriately sized saucepan lids as a guide to use for the ring.
Gingerbreads can be stored in an airtight container for up to one week.
When assembling wreath, you can either affix each star with icing or loosely stack.
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