{"id":27179,"date":"2022-11-29T08:00:38","date_gmt":"2022-11-29T08:00:38","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=27179"},"modified":"2022-12-05T14:44:14","modified_gmt":"2022-12-05T14:44:14","slug":"gingerbread-cookie-wreath","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/11\/29\/gingerbread-cookie-wreath\/","title":{"rendered":"Gingerbread Cookie Wreath!"},"content":{"rendered":"

A deliciously easy gingerbread cookie wreath with homemade gingerbread biscuits, royal icing and more to create a beautiful showstopper! <\/h2>\n

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So we all know I am obsessed with anything gingerbread themed right?! Honestly, I just can’t stop. I am in love with it all.<\/p>\n

The spiced biscuit flavour just levels everything up and I just want to post more and more gingerbread themed bakes for you all to enjoy along with me… so… here is my gingerbread cookie wreath!<\/p>\n

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Gingerbread biscuits<\/h3>\n

My gingerbread biscuit recipe has been on my blog for many years now, and it’s always been a cult classic throughout the festive period. It’s a ‘cosy’ biscuit, and it works. It’s a biscuit that I don’t chill which makes it far easier, but also, it’s super easy to make. <\/p>\n

I have used the base recipe on many bakes, but as again it works so well, I didn’t want to change it. I find it super easy to rub the dry ingredients together, and then add in the wet ingredients. <\/p>\n

The plain flour, bicarb, ground ginger, light brown sugar create the dry base, and you rub the cold and cubed butter into them to create a breadcrumb like texture. You then add in the golden syrup and egg, and either beat with a beater or fold together with a spatula and bring it together with your hands.<\/p>\n

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Spices<\/h3>\n

For this cookie recipe, I do just use ground ginger. Some other gingerbread themed bakes of my such as my gingerbread NYC Cookies, or my gingerbread blondies use a mix of spices – and of course, you can in these as well. <\/p>\n

If you find the flavour too subtle, add more. If you find it too strong, use less – it’s all about finding the balance of spices that suit to your taste. <\/p>\n

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Cookie Cutters<\/h3>\n

For this recipe, I went for a star shaped<\/a> theme. There is no particular reasoning to this, other than I thought it would really well for the festive Christmas theme. You can use any shape you want though, or even use a mix to jazz it up a little. <\/p>\n

I decided to use a variety of sizes for the biscuits to give the cookie wreath a bit of depth – but again that’s up to you. The cookie cutters work perfectly for the biscuit, and then also the roll out icing if you use it for decoration like I did. <\/p>\n

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Baking<\/h3>\n

When it comes to the baking times, it does vary a smidge. I used two large bowls to cut out the base biscuit which is a large round ring. This is the base to stick the other biscuits to, and creates a sturdy layer. This biscuit requires the most baking, of course. <\/p>\n

The stars, which I used three different sizes, then vary to slightly less timing. The baking times I used were:<\/p>\n