TOO PRETTY TO EAT?

COOKIE WREATH

You will need an angelshaped cookie cutter. If you don’t have one, you could cut out the shape in paper, and then use a knife to cut the dough into an angel. You’ll need ribbon to thread through the cookie, so you can shape a wreath, or hang the angels individually from the Christmas tree.

INGREDIENTS

• 125ml (½ cup) soft butter

• 125ml (½ cup) soft brown sugar

• 125ml (½ cup) golden syrup

• 1 egg yolk

• 625ml (2½ cups) cake flour

• 15ml (1T) ginger

• 15ml (1T) mixed spice

• 5ml (1t) bicarbonate of soda

• pinch of salt

METHOD:

1 Combine the butter, sugar, syrup and egg yolk, and keep going until the mixture is light and creamy.

2 Sift the dry ingredients together. Add the butter mixture and keep mixing until a dough forms. Place on a clean floursprinkled surface and knead until smooth.

3 Cover the dough with clingfilm and let rest in the fridge for 1 hour. Preheat the oven to 180º Celsius. Line a baking tray with baking paper.

4 Roll the dough out between two sheets of baking paper until 4mm thick. Cut out as many angels as you can. Make two little holes in the chest so you can thread the ribbon through later. Place the cookies 3cm apart on the baking tray.

5 Bake for 10 minutes or until light golden. Allow to cool on a cooling rack before carefully threading.