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
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.