Gin­ger­bread wreath

A cosy pro­ject for lit­tle hands and grown-ups alike, my gin­ger­bread wreath is the per­fect way to while away a chilly afternoon. Per­fect as a fes­tive cen­tre­piece or edible gift, this wreath be hung up as a dec­o­ra­tion or bro­ken up and dipped in a steam­ing m

Lancashire Life - - FRONT PAGE -


For the gin­ger­bread:

250g un­salted but­ter

200g dark mus­co­v­ado sugar 7tbsp golden syrup

600g plain flour

2tsp bi­car­bon­ate of soda 4tsp ground ginger

For the royal ic­ing:

675g ic­ing sugar, sifted 3 egg whites

3 tsp le­mon juice

1 tsp glyc­er­ine


1: Pre­heat the oven to 200C/180(fan)/gas mark 7. Line a tray with a sheet of bak­ing paper.

2: Com­bine the but­ter, sugar and syrup in a pan. Gen­tly heat un­til the in­gre­di­ents have melted into a dark syrup. Leave to cool slightly.

3: Mix the flour, bi­car­bon­ate of soda, and ground ginger to­gether in a bowl. Add the but­ter mix­ture and stir un­til a stiff, slightly greasy, dough is formed.

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