Pepparkakor Christmas wreath

Classic Swedish gingerbread with a characteristic snap. This recipe makes two wreaths, one to give and one to keep.

Hands-on time about 1hr, plus cooling, chilling and setting. Cooking time about 30min. Makes 2 wreaths

FOR THE PEPPARKAKOR WREATHS ✺ 225g unsalted butter, chopped

✺ 150ml golden syrup ✺ 175g light brown muscovado sugar ✺ 500g plain flour, plus extra to dust ✺ 2tsp ground ginger ✺ 2tsp ground cinnamon ✺ 1tsp ground cloves ✺ 1tsp baking powder ✺ 1 medium egg, beaten FOR THE ICING

(enough for 2 wreaths)

1 medium egg white 250g icing sugar, sifted, plus extra to dust

1 For the pepparkakor: in a medium pan over low heat, melt the butter, syrup and sugar, stirring until the sugar dissolves. Set aside to cool. Meanwhile, in a large bowl, mix the flour, spices, baking powder and ½tsp salt.

2 Beat the egg into the cooled syrup mixture, then mix liquid into the flour bowl and stir to combine. Divide mixture in half and wrap each portion in clingfilm (each makes 1 wreath).

Chill for at least 4hr or overnight – or follow freezing instructions (see below).

3 Preheat oven to 190°C (170°C fan) mark 5. Make the first wreath. Line 2 baking sheets with baking parchment. On a lightly floured work surface, roll out 1 dough portion to 5mm thickness. Cut out a 20.5cm circle using a cake tin as a guide, and transfer to a prepared baking sheet. From the centre of this circle, cut out a 10cm circle so you are left with a 5cm-wide band. Reserve trimmings. Bake the band for 15min, until golden. Cool on baking sheet briefly before transferring to a wire rack to cool completely.

4 Meanwhile, from the trimmings, use 5-9cm cutters to stamp out holly leaves, re-rolling as necessary, and shape a few 1.5cm balls of dough to make ‘berries’. Space biscuits 2cm apart on prepared cool baking sheets and bake for 8-10min, until golden. Cool for 5min on sheets before transferring to a wire rack to cool completely. If making two wreaths at the same time, repeat with the remaining portion of dough to make the second wreath, or freeze until needed.

5 To assemble, make icing (enough for 2 wreaths): in a medium bowl with an electric whisk, beat egg white to stiff peaks, then beat in the icing sugar until smooth. Spoon ⅔ into a piping bag fitted with a 3mm or Wilton 2 nozzle and set aside.

6 Use remaining icing to stick holly biscuits and berries to the biscuit band(s), overlapping to make a pleasing pattern (keep icing covered as you work, to stop it drying out). Using the icing in the bag, pipe details on to some of the holly biscuits. Leave wreath to set.

7 When set, dust lightly with icing sugar. Hang with ribbon. PER SERVING (if cut into 12) 477cals, 5g protein, 16g fat (10g saturates), 77g carbs (44g total sugars), 2g fibre TO FREEZE Freeze unbaked dough, wrapped, for up to a month. Defrost overnight in fridge and complete recipe.