I am so ready for Christmas this year! I never had that much Christmas content coming up on the blog. Usually, the maximum I do is a gift guide but this year I decided to go all out and started preparing quite in advance! You’ve already read two of my Christmas recipes and here comes the third – a Christmas Gingerbread Wreath recipe!
How to make a Christmas Gingerbread Wreath
Ingredients for the gingerbread wreath
-100g light muscovado sugar
-75g dark muscovado sugar
-85g golden syrup
-100g salted butter
-1 tsp bicarbonate of soda
-350g plain flour, plus extra for dusting
-1 tsp ground cinnamon
-2 tsp ground ginger
-pinch ground cloves
-3 tbsp milk
-½ orange, zested
-125g red ready to roll icing
-200g white ready to roll icing
-200g royal icing
-few drops bright red gel food colour
-75g caster sugar
Equipment for the gingerbread wreath
-Christmas cutters of different sizes
-Fondant plunger cutters
-Pipping bag + nose
Method for the gingerbread wreath
1. The gingerbread. Mix together muscovado sugars, golden syrup and butter in a pan over medium heat. Bring to a boil and simmer for two minutes. Then, remove from the heat and stir in the bicarbonate of soda. The mixture will take a golden brown color and puff up. Let cool for 15 minutes.
2. Mix together the flour, ginger, cloves and cinnamon into a bowl. Add the syrup mixture, the milk and orange zest. Knead into a ball. Wrap in clingfilm and let rest in the fridge for 30 minutes.
3. Remove the dough from the fridge, let soften for a few minutes then unwrap. Pre-heard the oven (gas 4, 180°C, fan 160°C). Cut the dough in half. Use a rolling pin on the first half out on a baking paper to a thickness of 3mm. Put a plate in the dough and cut around to get a 22cm circle. Use a smaller plate to cut an inner circle. Remove the inner circle and add it to the remaining dough. Make a small hole at the top of the circle.
4. Roll out the remaining dough. Use your Christmas cutters to cut out 20 to 25 shapes of all sizes. Spread the shapes on a baking sheet lined tray and chill for a few minutes. Then, bake in batches for 10 to 12 minutes. Remove from the oven and let cool for 5 minutes. Detach the ring and the shapes from the baking paper and let rest on a wire rack.
5. The decoration. Thinly roll the red and white icing on a surface dusted with icing sugar. Use the Christmas cutters to get shapes of different sizes for their respective biscuits (or not, you can also mix match). Brush the back of the shapes with water and press on the biscuits.
6. Add drops of water to the royal icing so that it is thin enough to pipe. Divide between two bowls. Keep one white and add drops of red coloring to the other. Feel your piping bag with royal icing and decorate to your tasting. Let rest for an hour.
7. Sticking it all together. Cook the sugar in a pan over medium heat. Do not stir, let melt. use a brush or a spoon to add caramel to the back of the biscuits to stick them around the gingerbread ring. Thread a ribbon through the whole.
You can put the gingerbread wreath at the center of your Christmas table, or anywhere festive in the house. It can sit leaning against a wall but should not be hung. You can try but the chances that it falls and break are very high. I warned you.
What do you think? Is that something you’d do? It’s actually not that heard but quite time consuming. Have you ever tried to build something out of gingerbread before? How Christmassy does this look?!
Thanks for stopping by. I hope you liked this post.
See you soon,