Gin­ger­bread wreaths

The Mail on Sunday - You - - Foodfest Tive Bakes -


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.

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