lifestyle
Method
1. Preheat the oven to 180 C Fan. Line two large baking
sheets with non-stick paper.
2. Measure the butter and sugar into a large bowl. Whisk
together using an electric hand whisk until light and fluffy.
3. Add the egg and treacle. Whisk until combined. Add the
remaining dry ingredients and whisk until the mixture has
come together.
4. Knead into a firm dough. Wrap in cling film and chill in the
fridge for 45 minutes until firm.
5. Divide the dough in half. Roll out one half to a 10” / 25cm
circle about 1 – 1 ½ cm thick. Cut out an inner circle
measuring 11 cm diameter. Stamp out a small circle near
the edge to make a hole to tie a ribbon.
6. Place on one of the baking sheets. Bake for 18 to 20
minutes until firm and lightly golden. Leave to cool.
7. Roll out the remaining dough including the stamped out
circles. Using Christmas cutters stamp out Christmas
Trees, Stars, Angels etc… Place on a baking sheet.
8. Bake for 12 to 15 minutes then leave to cool.
9. To make the icing. Mix the icing sugar and enough water
together to make a smooth paste. Spoon into a small
icing bag fitted with a small nozzle.
10. Pipe decorations onto the gingerbread shapes. Stick
shapes onto the ring using the icing. Tie a ribbon into a
bow in the smaller hole so that you can tie the wreath up.
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Winter 2019
53