gingerbread men wreaths

  • 1 x quantity plain gingerbread dough (see recipe below method)
  1. Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm. 
  2. 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. 
  3. 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

Click here for plain gingerbread dough recipe
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