Turn delicately spiced, iced biscuits into an edible Christmas decoration – a gorgeous gift to give to someone special over the festive season. – by Amy Sinclair
Cook: 217 Minutes – Medium – Serves 12 – Vegetarian – Nut-Free – Pregnancy-Safe
Turn delicately spiced, iced biscuits into an edible Christmas decoration – a gorgeous gift to give to someone special over the festive season.
1 × quantity gingerbread (see below)
1 packet blue food colouring paste (optional)
500 g fondant icing sugar
edible silver glitter (optional)
ribbon and cellophane (if giving as a gift)
For the gingerbread biscuits
175 g dark muscovado sugar
85 g golden syrup
100 g slightly salted butter
350 g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg, beaten
- Put the sugar, golden syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring until well combined. Set aside to cool for 10 mins.
- Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth and streak-free. The dough will feel a little soft now, but will firm up once cooled. Wrap the dough in cling film and chill for at least 30 mins.
- Remove the dough from the fridge and and leave at room temperature until softened. Heat oven to 200C/180C fan and line two baking trays with baking parchment.
- Cut off half the dough and keep the rest wrapped in cling film. Roll out the dough to the thickness of a $2 coin, then use a plate or the base of a cake tin as a template to cut out a 20cm circle. Transfer to one of the baking trays, then use a 7cm cutter to stamp out and remove a circle in the middle. Roll out the remaining dough and cut out a variety of other shapes to decorate the wreath (you’ll need about 20-25 pieces – we used stars and angels) and arrange these over the trays too.
- Bake the biscuits for 10-12 mins, swapping the trays over halfway through cooking. Stamp a hole in the top of the ring using a small cutter, or the end of a piping nozzle, as soon as it comes out the oven – you can tie a pretty ribbon through this later. Leave to cool on the trays, then transfer to a wire rack to cool completely.
- Mix the icing sugar with enough water to make a thick icing. Transfer to a piping bag fitted with a small nozzle, then decorate the biscuits as you wish, using a little edible glitter, if you like. We flooded some of the biscuits with pale blue icing and piped white details on the others. Leave the icing to dry for 1-2 hrs, then use a little more icing to stick the biscuits to the wreath. Thread a ribbon through the hole and wrap up in cellophane, if giving as a gift (the ribbon is just for show and may not support a hung wreath). Will keep for 2 weeks.