Gingerbread wreath

STEP 1

To make the basic gingerbread, combine the butter, golden syrup and sugar in a saucepan over medium-low heat. Cook, stirring, for 3 mins or until the butter melts and the sugar dissolves. Set aside for 10 mins to cool. Transfer to a medium bowl. Add the egg yolk and stir to combine. Add the flour, ginger and mixed spice. Stir to combine. Turn onto a lightly floured surface and knead until smooth. Cover dough with plastic wrap and place in the fridge for 30 mins or until firm.

STEP 2

Preheat oven to 180°C. Line 2 baking trays with baking paper. Divide the dough into 2 portions. Roll out 1 portion on a lightly floured surface to a 2mm-thick disc. Use a people-shaped cutter to cut shapes from the dough, rerolling the excess. Place gingerbread people on the lined trays. Repeat with the remaining dough portions. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on the trays to cool.

STEP 3

To make the chocolate gingerbread, combine the butter, golden syrup and sugar in a saucepan over medium-low heat. Cook, stirring, for 3 mins or until the butter melts and the sugar dissolves. Set aside for 10 mins to cool. Transfer to a medium bowl. Add the egg yolk and stir to combine. Add the flour, cocoa powder, ginger and mixed spice. Stir to combine. Turn onto a lightly floured surface and knead until smooth. Cover dough with plastic wrap and place in the fridge for 30 mins or until firm.

STEP 4

Preheat oven to 180°C. Line 2 baking trays with baking paper. Divide the dough into 2 portions. Roll out 1 portion on a lightly floured surface to a 2mm-thick disc. Use a people-shaped cutter to cut shapes from the dough, rerolling the excess. Place gingerbread people on the lined trays. Repeat with the remaining dough portions. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on the trays to cool.

STEP 5

To make the royal icing, whisk egg white and lemon juice in a small bowl. Gradually add icing sugar, stirring after each addition until smooth. Place half the royal icing in a piping bag fitted with a 1mm plain nozzle. Pipe royal icing over the gingerbread to make faces and buttons. Tint the remaining royal icing red using liquid food colouring. Transfer icing to a clean piping bag fitted with a 1mm plain nozzle. Pipe over the gingerbread biscuits to make bow ties. Set aside to set.

STEP 6

Arrange the gingerbread people, overlapping slightly, on a large board or serving platter in a wreath shape. 

Tip: You'll need 15 gingerbread biscuits to make each wreath. If you only want to make 1 wreath, cut out 15 gingerbread people from the plain and chocolate dough, then wrap the remaining dough separately in plastic wrap and freeze for up to 1 month.