gingerbread men wreaths
- 1 x quantity plain gingerbread dough (see recipe below method)
- Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Using a 7cm gingerbread-man shaped cutter, cut 22 shapes from the dough, re-rolling as necessary. Arrange on the trays to form 2 rings, with alternate hands and feet overlapping. Bake for 30 minutes or until golden and dry to the touch. Allow to cool completely on the trays.
- Thread lengths of ribbon through the gingerbread men, leaving enough excess to hang the wreaths. Makes 2
Tip: You can store the gingerbread wreaths in an airtight container for up to 1–2 weeks. Hang them on Christmas Eve.
Photography: William Meppem
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