Gingerbread Wreath
Category: Desserts
Servings: 30
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 160g |
| All-purpose flour | 350g |
| Butter | 110g |
| Salt | A pinch |
| Honey | 50g |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | A pinch |
| Ground ginger | 2 tsp |
| Ground cloves | A pinch |
| Baking soda | ½ tsp |
| Egg | 1 |
| Food coloring | To taste |
| Powdered sugar | 150g |
| Egg whites | 1 |
Instructions:
To make the gingerbread dough, begin by placing the flour, ground cloves, ground ginger, ground cinnamon, baking soda, sugar, and a pinch of salt into the bowl of a stand mixer. Add the freshly grated nutmeg, cold butter cut into pieces, and honey. Once all the ingredients are added, mix until a dough forms.
Next, transfer the mixture onto a flat work surface, forming a well in the center. Crack the egg into the well and incorporate it into the dough. After mixing, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, remove the dough from the fridge and roll it out to a thickness of about 1 cm. Use cookie cutters to cut out approximately 30 gingerbread cookies. These cookies will form the base for two gingerbread wreaths. You can gather any scraps, quickly knead them together, and re-roll to cut out additional cookies.
To create the perfect circular shape for your wreath, place an upside-down bowl in the center of a baking tray lined with parchment paper. Trace around the bowl to outline a circle. Arrange the cookies around the circle, overlapping slightly. Leave enough space between each to thread a ribbon through later. You will need 15 cookies per wreath.
Bake the cookies in a preheated oven until they firm up. Remove them from the oven and allow them to cool completely.
Once the cookies have cooled, prepare the icing by dividing the powdered sugar in half. Whisk the egg whites until stiff peaks form and gently incorporate them with half of the powdered sugar to make a smooth glaze. In a separate bowl, add food coloring to the remaining powdered sugar mixture to achieve a vibrant red color.
Transfer each glaze into separate piping bags. Cut a small hole in the tips of the bags. Decorate the edges of the cookies by piping alternating red and white icing around the perimeter. Afterward, thread a ribbon through the gaps between the cookies, ensuring it remains visible as a finishing touch.
Your Gingerbread Wreath is now ready to be admired and enjoyed!
This festive recipe will bring a cozy, homemade touch to any holiday gathering, blending the warm spices of gingerbread with delightful decoration.
