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Christmas Gingerbread Wreath

I'm excited to be taking part again this year with #25daysofcollabs on Instagram with some amazing bakers to celebrate this festive season.  Each day since the start of December, different bakers have been involved in creating a bake from different themes.

This year I've picked three themes to be part of.  The second theme is - Christmas Wreaths.  I had a few ideas in mind for this theme but I decided to create a gingerbread wreath for it.  It was fun making all the different snowflakes cookies and decorating it before putting it together on the wreath.

This Christmas Gingerbread Wreath is made of various sized gingerbread snowflake cookies and decorated with royal icing.  It's a fun bake and the best part is you can eat the whole thing.  This gingerbread wreath makes a great decoration piece for Christmas or as a gift.

Please be sure to follow #25daysofcollabs2019 on Instagram to see all the amazing Christmas creations everyday.

Happy Baking xo

Christmas Gingerbread Wreath

Ingredients

· 125 grams butter
· ⅓ cup brown sugar
· ½ cup golden syrup
· 3 cups plain flour
· 2 teaspoons ground ginger
· 2 teaspoons ground cinnamon
· 2 teaspoons baking soda
· 1 egg
· 1 teaspoon vanilla essence

Royal Icing

· 2 cups icing sugar
· 1 egg white
· Water (approx 2-4tablespoons)
· Food colouring (teal – queenfinefoods)

Decorations

· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Line two trays with baking paper.

3. Place butter, sugar and golden syrup in microwave-safe bowl and microwave on high for a minute or until butter is melted. Set aside.

4. Sift the flour, spices and baking soda into a large bowl. Add the butter mixture, egg and vanilla essence, stir until combined.

5. Divide dough in half and roll dough to 5 mm thickness and using different size snowflake cookie cutters, cut out the shapes.

6. Also, cut out a large round circle and using a small round circle cut the middle out to create the base of the wreath so the stars can be placed on.

7. Place onto baking trays and bake for 10 minutes or until golden brown.

8. Allow cookies to cool completely before decorating.

Royal Icing/ Decorating

9. Place icing sugar, egg white and 1 tablespoon of water into a bowl and using an electric beater beat on high for 3 minutes until mixture is smooth. Add more water if the mixture is too thick.

10. Add desired food colouring and place royal icing into a piping bag and pipe different designs onto the snowflakes and add sprinkles. Allow them to dry overnight.

11. Pipe a small amount of icing on the back of each snowflake and arrange them onto the gingerbread circle wreath base.

Tips

· Remember to allow cookies to cool completely before icing.
· If the icing appears too thick add more water and if the icing appears too runny add more icing sugar.
· Icing consistency – piping 25+ seconds for the icing to disappear (lettering & line work)
                               – medium 15 seconds for the icing to disappear (outlining & flooding)
                               – flood 8-10 seconds for the icing to disappear (flooding & wet-on-wet)

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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