Gingerbread Men Wreath

Method

1. Preheat the oven to 180°C (160°C fan, gas mark 4) Line a large baking tray with greaseproof paper.

2. Sift the flour, bicarbonate of soda, cinnamon and ginger into a bowl and then add the butter and beat until the mixture resembles breadcrumbs.

   • 350g Plain White Flour (We use Allinson)
   • 1tsp Bicarbonate of soda
   • 1tsp Cinnamon
   • 2tsp Ginger (ground)
   • 125g Butter (unsalted)

3. Stir in the sugar until evenly distributed.

   • 175g Unrefined Light Muscovado Sugar (We use Billington's)

4. Lightly beat the egg and golden syrup together and add to the mixture, beating until it forms a dough.

   • 1 Egg white(s) (free range)
   • 4tbsp Golden Syrup

5. Wrap the dough in cling film and leave to chill in the fridge for 20-30 minutes.

6. Remove from the fridge and unwrap the clingfilm before rolling the dough out to approximately 1/2 cm thick.

7. Cut out 10 gingerbread men and arrange them on the tray so that each hand is just touching and each foot is overlapping so that when they bake the wreath will remain in shape.

8. Place the tray into the fridge to chill for an 20-25 minutes.

9. Bake in the oven for 12-15 minutes before removing. Leave to cool on the tray for 10 minutes before transferring to a cooling rack.

10. When fully cooled, thread a thin ribbon in and out of the wreath using the gaps between the gingerbread mens arms. Tie a bow when the two ends of ribbon meet and hang up in the location of your choice.