- Gingerbread Wreath & Biscuits.jpg (37.77 KiB) Viewed 1046 times
Takes: 1 hour 10 minutes (plus cooling and chilling time)
Makes: 1 wreath plus approximately 50 biscuits
No nutritional information available.
Ingredients
- 85g butter, chopped
- 80g soft light brown sugar
- 120g golden syrup
- 1 tsp bicarbonate of soda
- 375g plain flour, plus extra for dusting
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1 egg white
- 225g icing sugar, sifted
- 1 tsp lemon juice
Method
1. Place the butter, sugar, golden syrup and 2 tbsp of water in a large saucepan over a medium heat. Cook for 5 minutes, stirring occasionally, or until mixture is melted and smooth. Bring to the boil. Remove from heat, then stir in the bicarbonate of soda. Cool for 1 hour.
2. Add half the flour and mix well. Add the ginger, mixed spice and remaining flour and mix well. Knead the dough on a lightly floured surface until the mixture comes together and is slightly sticky. Divide the dough into 4 equal portions. Shape each portion into a disc and cover with cling film. Chill for 1 hour or until firm enough to roll.
3. Preheat the oven to 160°C/140°C Fan/Gas Mark 3. Roll out one portion of dough between 2 sheets of baking paper until 3mm thick. Remove the top layer of baking paper. Using a dinner plate as a guide, cut a 25cm circle from the dough. Remove the trimmings from paper and reserve. Using a side plate, cut a 15cm circle from the centre of the round. Remove the centre circle and add to trimmings. Slide the baking paper and 'wreath' onto a large baking tray. Bake for 20 minutes or until edges just start to brown. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.
4. Meanwhile, line 2 large baking trays with baking paper. Roll out the dough trimmings between 2 sheets of baking paper until 3mm thick. Using festive cookie cutters, cut shapes from the dough. Place, 3cm apart, on the trays. Bake for 10 - 12 minutes or until the edges just start to brown. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough discs.
5. Using an electric mixer, beat the egg white until foamy. Gradually beat in the icing sugar, 1 tbsp at a time, until the mixture is thick and the sugar has dissolved. Add the lemon juice and beat until combined. Spoon the mixture into a piping bag fitted with a 2mm plain nozzle. Using the picture as a guide, pipe the icing onto the biscuits to decorate. Leave to set.
6. Place the wreath onto a serving plate or board. Using a little icing, attach 15 of the biscuits to the wreath, and leave to set. Serve the wreath with the extra biscuits or wrap up and give as a gift.
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