Gingerbread Wreaths

Design your own decorations for these delightful wreaths, using Christmas cutters of your choice. Angels, Father Christmas or snowmen are per fect as a gift for children.

INGREDIENTS

(Makes 1 large and 3 small wreaths)

◆ 150g butter

◆ 125g golden syrup

◆ 265g light brown sugar

◆ 525g plain flour

◆ 1½tsp bicarbonate of soda

◆ 2tbsp ground ginger

◆ 1tsp ground cinnamon

◆ 1 egg and 1 egg yolk, lightly beaten

To decorate:

◆ 250g fondant icing

◆ red food colouring

◆ 1 egg white

◆ 200g icing sugar, plus extra for dusting

1

Place the butter, syrup and sugar in a saucepan and melt over a medium heat. Cool for 10min. Meanwhile sift the flour into a large bowl with the bicarbonate of soda, ginger and cinnamon.

2

Add the warm butter and syrup mixture, with the egg mix, to the flour and stir together. Knead gently to a soft dough. Wrap in cling-film and chill for 20min. Preheat the oven to 190°C/ Fan 170°C/Gas 5.

3

Line 3-4 baking sheets with nonstick baking paper. Cut the dough into 3. On a lightly floured sur face, roll out one piece to a about 4-5mm thickness. Using a 20cm plate, cut out a circle and transfer to a baking sheet. Cut a 9cm circle from the centre and place on another baking sheet. Cut a 4cm circle from this and set aside.

4

Roll out another piece of dough as before and cut out two 9cm circles removing 4cm circles from the centre, as above. Transfer to the second baking sheet. Make a small hole in the top of each ring, for adding ribbon after baking. Bake all the circles for 1012min until golden. Cool for 5min then transfer to a wire rack to cool fully.

5

Meanwhile roll out the remaining dough and cut out stars and holly leaves of different sizes, or your favourite Christmas shapes. Place on baking sheets and bake for 8-12min depending on their size. Cool as before.

6

To decorate, roll out the fondant icing on a sur face dusted with icing sugar. Add a little red colouring to some first, if wished. Cut out stars or holly leaves. Brush the back of the shapes with water and press on to some of the biscuits.

7

Put the egg white in a bowl and gradually add the icing sugar until it forms stiff peaks. Place half in a piping bag fitted with a small plain nozzle, then decorate the biscuits as desired. Add a little red colour to decorate holly berries, if wished. Leave the icing for 1-2 hrs, to dr y. Cover any remaining icing.

8

To assemble, use the icing to stick the biscuits to the ring, overlapping them as wished. Thread a ribbon through the hole, as a decoration only (it will not suppor t the weight). Wrap in Cellophane to give as gifts. Wrap any spare biscuits you do not use for the wreaths as separate gifts.

40 CALORIES PER BISCUIT