A beautiful gingerbread wreath that not only looks and tastes great, but can also make a fabulous Christmas gift!
Christmas is coming really soon and I still have so many things that I need to do! Now I wish there were more hours in a day, but you know how busy it can get right before Christmas. I’m still not done putting up all the decorations, and I’ve just started with all the Christmas baking that I like to do ahead of time every year. Although I am extremely busy, I still really love this time of the year because this is when my whole family gathers and I get to spend time with people that I love the most!
One of the things that I enjoy doing with my family, is baking for Christmas. Yes we bake together! It used to be just my Mum, my sister and myself, but now as my sister’s children are old enough to participate in such activities they wouldn’t let us bake without their help! It can get a little bit messy, but it’s also good fun!
Last year we baked an awesome gingerbread house, and the kids really loved decorating it. But I thought that this year we had to make something that’s a bit different, and after seeing a picture on Instagram that inspired me I decided to create my own festive gingerbread wreath! Of course testing the recipe was done with the help of the kids, however I managed to send the kids to the shops with my Mum and bake this gingerbread wreath on my own to make sure that it looks good enough to be shared on the blog.
I got so excited when Schwartz asked me to be a part of their ’12 Tastes of Christmas’ campaign this year! You guys know how much I love Schwartz, I always use their spices and herbs in my food and bakes and they also sent me an awesome custom made advent calendar. An advent calendar filled with 12 of their herbs and spices! Seriously, best gift ever!
As the advent calendar arrived just in time, I’ve used the ground cinnamon, ginger and nutmeg to make my gingerbread wreath. But you can of course pop over to your local store, and you will find all of these Schwartz spices there to help you create the recipe. Not let me tell you more about how to make the gingerbread wreath…
HOW TO MAKE THE GINGERBREAD WREATH
This creation is not as complicated as it might look, in fact it’s quite easy if you follow the steps carefully. But keep in mind that the dough will need to be refrigerated for at least one hour, but I normally leave it in the fridge overnight. What makes the texture crunchy but soft at the same time (not too soft, as the biscuits should not easily break) is the brown sugar.
After the dough is chilled, take it out and roll it out in a flat disk (thickness should be approximately the same as £1 coin). You will need to cut out 2 circles to create the body of the wreath, I suggest using a large bowl or plate and a smaller one. Use the leftover dough to create the gingerbread men and stars using cookie cutters to decorate the wreath. In a preheated oven bake the wreath and your cookies for 10 to 12 minutes, or until the gingerbread starts to brown. Then take it out of the oven and let it completely chill before you can decorate it.
SCHWARTZ HERBS & SPICES
I use a lot of spices and herbs in my cooking and baking. I pretty much use spices and herbs to everything that I make, from soups and main courses, to desserts and snacks! I find it really important to use high quality herbs and spices, and Schwartz is a brand that I trust. There is so much flavour in every single pot that they make, and it actually saves you money. I mean think about it, when I use Schwartz ground cinnamon, I feel like I don’t need to add too much of it and I still get a wonderful flavour just like I need it to be. They also offer a great selection of herbs and spices, and you will be able to find almost everything that you might be looking for. I also just learned that the Schwartz cinnamon comes from mature Indonesian trees and you can taste and smell the difference.
HOW TO DECORATE THE GINGERBREAD WREATH
This is the most exciting part of the recipe (besides the fact that the flavours are absolutely amazing, and the wreath will turn out so delicious and fragrant)! I decorated my gingerbread wreath with simple white icing, but the possibilities are endless. Think edible glitter, pearls and colourful icing. You can decorate with anything that you like, but my decoration is the simplest. I used icing sugar, and mixed it with water to create a thick icing. And then using a piping bag, I decorated most of the gingerbread biscuits to make this piece extra special. When I tested this recipe out with the kids, they covered it with colourful candy to create Christmas lights, and added some desiccated coconut for a snow effect.
If you’re planning to make different gingerbread wreaths to give as gifts this Christmas, think about how many unique pieces you can make. Use different cookie cutters to create the biscuits, decorate with different styles and you can even use different ribbons depending on the theme that you choose. I like to give gifts with a personal touch and this is definitely the perfect opportunity to do so!
Now some of you might be thinking ‘I’ll just hang that wreath on my Christmas tree and I’ll be done with all the decorations’ nice try but that won’t work, the ribbon is not going to support the wreath as it will be too heavy. So if you make this gingerbread wreath and want to give it to someone as a gift, wrap it in cellophane paper. It will look neat, and the cellophane will protect your gingerbread wreath very well.
Give this festive recipe a try and make sure to share your creations on social media, you’ll be so proud to have created this gorgeous edible Gingerbread wreath! And don’t forget to tag your posts with #LittleSunnyKitchen as I would really love to see your creations.
- 400 grams all purpose flour
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 180 grams butter softened (sunflower or dairy butter)
- 150 grams brown sugar
- 1 egg or flax egg
- 3 tbsp golden syrup
- 300 grams fondant icing sugar
- cellophane paper to wrap up the wreath
- In a medium sized bowl, mix flour with cinnamon, ginger, baking soda and nutmeg.
- In another bowl, beat butter with brown sugar. Then mix in the egg and golden syrup. Gradually add in the flour mixture and beat slowly until mixture is well combined.
- Place dough into a flat disk, cover with plastic wrap and refrigerate for at least one hour or leave it overnight.
- When ready to use dough, roll out and cut a big circle out and a smaller circle in it to create wreath (you can use plates or cake tins). Stamp a hole at the top of the ring to be able to tie the wreath with a ribbon. With the rest of the dough, cut out different shapes using cookie cutters.
- Bake in a preheated oven at 180c for 10 minutes or until gingerbread begins to brown.
- Cool on baking sheets for 5 minutes, then you can start assembling the gingerbread wreath.
- Mix icing sugar with water and create thick icing. Using a piping bag decorate the biscuits and let the icing completely dry (should take around a couple of hours).
- To stick the biscuits to the ring, use a little bit of icing.
- If you decide to give this wreathe to someone as a gift, tie it with a pretty ribbon and wrap in cellophane paper.
This is a commissioned post for Schwartz. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.