1 x quantity basic gingerbread dough (see recipe, page 62)
Preheat oven to 140C/gas 1. Roll out the dough between 2 sheets of nonstick baking paper to 5mm thick. Refrigerate until firm. Using a 7cm gingerbread-man shaped cutter, cut out 22 men from the dough, rerolling it as necessary. Place in two rings, with alternate hands and feet overlapping, on 2 baking trays lined with nonstick baking paper and bake for 30 minutes or until golden and dry to the touch. Allow to cool completely on the trays. Thread a length of ribbon through the gingerbread men (as in the picture on page 60), leaving enough excess to hang the wreaths.