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Gingerbread Cookie Wreath!
A deliciously easy gingerbread cookie wreath with homemade gingerbread biscuits, royal icing and more to create a beautiful showstopper!
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Category:
Christmas
Type:
Biscuits
Keyword:
Gingerbread
Prep Time:
30
minutes
minutes
Cook Time:
15
minutes
minutes
Cooling & Decorating:
2
hours
hours
Total Time:
2
hours
hours
45
minutes
minutes
Servings:
12
people
Author:
Jane's Patisserie
Ingredients
Gingerbread cookie dough
375
g
plain flour
1
tsp
bicarbonate of soda
3
tsps
ground ginger
175
g
light brown soft sugar
120
g
unsalted butter
(cold and cubed)
5
tbsps
golden syrup
1
medium
egg
Decoration
200
g
royal icing
200
g
ready to roll white icing
glitter/sprinkles
Instructions
Preheat the oven to 180ºc/160ºfan and line 3-4 large trays with parchment paper.
Add the plain flour, bicarb, ground ginger, light brown soft sugar and unsalted butter to a large bowl
Rub the ingredients together with your fingertips to make a breadcrumb texture
Add the golden syrup and egg and mix together with a spatula/your hands until the dough comes together.
Knead slightly in the bowl to bring it together and make a smooth dough
Dust the work surface with plain flour and roll out the dough to 0.5cm thickness
Cut out a 10" circle, and then cut a 6" circle out of the middle. I used cake tins to do this.
Place this onto one tray and then re-roll the biscuit dough, and then cut out the stars.
I used 10cm, 7cm and 4cm star cutters to cut out a variety of stars. Place onto baking trays with the same size star (for baking times).
Bake the cookies in the oven - the big circle takes 15-18 minutes, the larger stars take 11-12 minutes, and the smaller stars take 8-9 minutes.
Once baked, leave to cool fully.
To Decorate
Pipe royal icing onto most of the biscuits however you please, I did it around the edge.
Roll out the ready to roll icing and cut out stars of icing - use water to stick the icing to the biscuits.
Once the stars are ready, layer the stars randomly onto the base circle, using royal icing as glue, and repeat until you have a pretty wreath,
Decorate with sprinkles and edible glitter if you fancy.
Notes
I used a 10" cake tin to cut out the large circle, and a 6" circle to mark out the middle.
I used these star cutters
for the stars.
I don't chill my gingerbread dough, but it can go in the fridge in the meantime as you are waiting for other biscuits to bake.
Gingerbread biscuits last for 2-3+ weeks at room temp - the decorated biscuits will last for 1-2+ weeks. They also freeze well for 3+ months.
I used ready made royal icing sugar that you just add water to, and ready to roll white icing for ease.