GINGERBREAD WREATH

A classic Swedish biscuit with a characteristic snap

MAKES 2 wreaths * PREP about 1hr, plus cooling, chilling and setting * COOK 30min FOR THE GINGERBREAD

* 225g (8oz) unsalted butter, cubed * 150ml (¼ pint) golden syrup * 175g (6oz) light brown muscovado sugar * 500g (1lb 2oz) 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

* 1 medium egg white * 250g (9oz) icing sugar, sifted, plus extra to dust

❶ For the gingerbread: in a medium pan over low heat, melt butter, syrup and sugar, stirring until sugar dissolves. Set aside to cool. In a large bowl, mix flour, spices, baking powder and ½tsp salt. ❷ Beat egg into cooled syrup mixture, then add liquid into flour bowl and stir to combine. Divide mixture in half and wrap each portion in clingfilm (each makes one wreath). Chill for at least 4hr or overnight. ❸ Preheat the oven to 190°C (170°C fan) mark 5. Make the first wreath: line two baking sheets with parchment paper. On a lightly floured surface, roll out one dough portion to 5mm (¼in) thickness. Cut out a 20.5cm (8in) 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 (4in) circle so you are left with a 5cm (2in) wide band. Reserve the trimmings. Bake the band for 15min until golden. Cool on the baking sheet briefly before transferring to a wire rack to cool completely. ❹ Meanwhile, from the trimmings, use 5-9cm (2-3½in) cutters to stamp out holly leaves, re-rolling as necessary, and shape a few 1.5cm (⅔in) balls of dough to make ‘berries’. Space the biscuits 2cm (¾in) apart on the prepared, cool baking sheets and bake for 8-10min until golden. Cool for 5min on the 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 for up to 3 months until needed. ❺ To assemble, make icing (enough for 2 wreaths): in a medium bowl

with an electric whisk, beat the egg white to stiff peaks, then beat in the icing sugar until smooth. Spoon two-thirds of the icing into a piping bag fitted with a 3mm (⅛in) nozzle and set aside. ❻ Use the remaining icing to stick the holly biscuits and berries to the biscuit band(s), overlapping to make a pleasing pattern (keep the 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 the wreath(s) to set. ❼ When set, dust lightly with icing sugar and hang with a ribbon.