Gingerbread Wreath

clock 1 hour 20 minutes + 30 minutes bowl Serves 2


  • 125g butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 egg yolk
  • 2 3/4 cups plain (all-purpose) flour
  • 1 tsp baking soda
  • 3 tsp ground ginger
  • 1/2 cup golden syrup or treacle
  • Icing sugar, to dust
  • Royal Icing
  • 1 egg white
  • 1 1/2 cups icing sugar (approx)
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  • 1. Beat butter and sugar in a small bowl with an electric mixer until combined. Beat in egg yolk. Stir in sifted dry ingredients and golden syrup to form a soft dough. Knead dough on a floured surface until smooth. Divide dough in half; enclose in plastic wrap, refrigerate for 1 hour.

  • 2. Roll each portion of dough between sheets of baking paper until 5mm thick. Freeze for 15 minutes to firm.

  • 3. Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

  • 4. Cut out 24 large, 12 medium, 16 small and 16 of the smallest stars with cutters, re-rolling scraps of dough as necessary. Place the two smaller sized stars on one tray and medium and large stars on the second tray.

  • 5. Bake larger stars for 15 minutes and smaller stars for 12 minutes, or until lightly coloured. Leave to cool on trays.

  • 6. Meanwhile, to make royal icing, beat egg white in a small bowl with an electric mixer until light and fluffy; gradually beat in enough sifted icing sugar until mixture is a piping consistency. Keep icing covered with a damp tea towel to prevent it from drying out.

  • 7. Draw a 25cm round on two pieces of baking paper, turn paper, marked-side down onto work surface. Spoon icing into a piping bag fitted with a small plain tube. Following the shape of the marked circle, arrange stars into a wreath shape, ‘glueing’ stars to one another with icing. Stand wreaths at room temperature until set. Just before serving, dust with icing sugar.


  • • Energy 1139Kj • Protein 3g • Total Fat 8g • Saturated Fat 5g • Carbohydrates 47g • Sugars 31g • Sodium 158mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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