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Gingerbread Cookie Wreath

Gingerbread Cookie Wreath


  • 185g honey
  • 40g sugar
  • 40g butter
  • 1 egg
  • 8g mixed spice
  • 335g flour
  • 2g bicarb soda
  • 8ml water


Heat the honey to 65°C and transfer to a KitchenAid mixer with a paddle attachment, add the butter, and mix, add the flour, egg & mixed spice, & then dissolve the bicarb in the water & add to the dough. Roll into a ball & cover for about ½ hour. Roll out to about 4-5mm thick & cut out shapes, & place on a lined baking tray. Bake at 180°C for 10-12 minutes until cooked. To decorate roll out fondant as thin as you can & cut out shapes. Brush the gingerbread with sugar syrup, & then stick on the fondant. Use your imagination & decorate with edible, sprinkles, glitter & pearls. Here we have created a wreath. These cookies are suitable to hang on a tree also, however create a hole at the top before baking, or just after baking while soft, so that you are able to add ribbon or string to hang.          

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