Description
A simple gingerbread cookie wreath. Homemade gingerbread biscuits, royal icing create a beautiful showstopper.
Ingredients
Scale
- 375 g plain flour
- 1 tsp bicarbonate of soda
- 3 tsps ground ginger
- 175 g light brown soft sugar
- 120 g unsalted butter (cold and cubed)
- 5 tbsps golden syrup
- 1 medium egg
- 200 g royal icing
- 200 g ready to roll white icing
- glitter/sprinkles
Instructions
- Preheat oven to 180c/160fan, line trays with parchment paper.
- Mix flour, bicarb, ginger, sugar, and butter. Rub to breadcrumb texture.
- Add syrup and egg. Mix to form dough.
- Knead to smooth dough.
- Dust surface, roll dough to 0.5cm.
- Cut a 10 inch circle and a 6 inch middle circle.
- Re-roll dough, cut out various sized stars.
- Bake: circle 15-18 mins, large stars 11-12 mins, small stars 8-9 mins.
- Cool cookies fully.
- Pipe royal icing on biscuits.
- Roll out icing, cut star shapes. Use water to adhere.
- Layer stars on circle with royal icing glue.
- Decorate with sprinkles and glitter.
Notes
- Use 10 inch and 6 inch cake tins for circles. Star cutters for stars.
- Dough can be chilled while baking.
- Gingerbread lasts 2-3 weeks at room temp. Decorated lasts 1-2 weeks. Freezes for 3+ months.
- Ready-made royal icing sugar and roll white icing are used.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg