Sift together the bicarbonate of soda, ginger, flour and cinnamon and pour into a food processor. Add the butter and blend until the mixture looks like breadcrumbs. Mix in the sugar
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mix bunches together. Tip out the dough and briefly knead until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes
Preheat the oven to 180°C. Line two baking trays with greaseproof paper
On a lightly floured surface roll out the dough to a 0.5cm thickness. Use different size star shaped cookie cutters or a small knife to cut into different sized star shapes – we have made 20.
Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
Cut out stars and make an 8" round circle and cut out a 6" centre round to leave a ring. Make two holes in the top 3" part to tie ribbon.
Ice the star biscuits and decorate before assembling wreath. Use royal icing to stick the pieces in place.
Allow to dry.
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