MAKES 32 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 5cm cookie cutter, cut out 32 rounds from the dough, rerolling it as necessary. Using a 3cm round cutter, make an indent on the border of each round. Using the tip of a 6mm round nozzle, cut 2 holes from the centre of each round. Place on 2 baking trays lined with nonstick baking paper and bake for 18-20 minutes or until dry to the touch. Allow to cool completely on the trays. Thread the cookies on to ribbon and use as decorations or napkin rings.