Gluten Free Christmas: Gingerbread Wreath featuring Delicious Alchemy’s Gluten Free Gingerbread Biscuit Mix

We are 12 days into advent and I finally feel as though I’m getting into the full swing of the festivities. So far most of Advent has been spent in the kitchen working on festive bakes, most of which have involved copious amounts of edible glitter which I keep finding everywhere, including in my hair, on the floor, on the cat…

Today I’m going to share with you a very special bake which was created to celebrate the return of Delicious Alchemy’s Ice Off Competition!

Last year was all about Christmas cakes, but this year Delicious Alchemy want to see your Gingerbread icing skills…


To give you a little of inspiration for the Ice Off, here is my Gluten Free Gingerbread Wreath, which I made using Delicious Alchemy’s Gluten Free and Dairy Free Gingerbread Biscuit Mix



The Gingerbread wreath is completely edible (except for the Red Ribbon) and although it looks impressive and difficult to achieve, it was actually incredibly easy! You don’t need any fancy equipment, just a large dinner plate, a sharp knife and a few different sized cookie cutters. Whipping up the gingerbread dough takes only a matter of minutes and the construction of the wreath isn’t too daunting, as long as you follow the instructions step by step.

This bake isn’t designed to be used as a decoration as the ribbon won’t support the weight of a wreath, but it would make a lovely edible gift!


The only change I made to Delicious Alchemy’s recipe was to swap one tablespoon of golden syrup for one tablespoon of treacle, as I like my Gingerbread to have a slightly darker colour – but you can do whatever takes your fancy!

Gluten Free Gingerbread Wreath

This recipe is inspired by Cassie Best’s Gingerbread Wreath for BBC Good Food


For the Gingerbread:
2 x 250g Delicious Alchemy Gingerbread Biscuit Mix
2 eggs
2 tbsp treacle
2 tbsp golden syrup
80g butter (or dairy free alternative)

To Decorate:
200g Ready to roll Icing
30 ml cold water
250g icing sugar
1 egg white
Edible glitter

You will also need:
A sharp knife
1 x large dinner plate
1 x inch piping nozzle
1 x 9cm round cutter
1 x small star cutter
1 x medium star cutter
1 x large star cutter
1 x small angel cutter
1 red ribbon


1) In a large bowl, mix together the gingerbread mix, eggs, butter, golden syrup and treacle until the ingredients begin to form a soft dough. Wrap the dough in cling film and place it in the freezer to chill for 60 minutes.

2) Preheat the oven to 180 degrees C/160 fan/gas mark 4. Roll half of the dough out in between two sheets of greaseproof paper until it is the thickness of a 1 pound coin. Remove the top layer of greaseproof paper, then place a large dinner plate face down into the centre of the dough and use a sharp knife to cut out a large circular disc of gingerbread.

3) Transfer the gingerbread onto a baking tray (you can use the bottom sheet of baking paper to line your tray) then use a 9 cm circular cutter to cut out a circle of dough from the centre of the gingerbread disc and a 1 cm piping nozzle to cut out a hole for the ribbon.

4) Bake the base of your wreath for 10 to 12 minutes – watch out for the edges catching.
Once baked, leave the wreath to firm up on the baking tray for a few minutes before transferring it to wire rack to finish cooling.

5) Roll out the remaining dough and cut out 5 large stars, 4 medium stars, 11 small stars and 2 angel shapes. Arrange the shapes onto a baking tray and bake for 10 to 12 minutes – the smaller cookies will need checking after 8 minutes.

6) Once baked, leave the cookies to firm up on the baking tray for a few minutes bering transferring them to wire rack to finish cooling.

7) While the cookies cool, make the royal icing: place 1 egg white in a bowl and slowly sift icing sugar in batches. In between each batch of sugar, stir the icing with a wooden spoon or a balloon whisk until the icing thickens up, then transfer the icing into a piping bag fitted with a small writing nozzle.

8) Next, make the fondant icing: break the ready to roll icing into pieces and place them in a bowl. Add a splash of water and use a spatula to break up the icing until it starts to become more paste like, then add the rest of the water and beat with an electric hand mixer until the fondant becomes runny.

9) Spread the fondant icing over the 5 large star shapes and sprinkle each one with edible glitter. Decorate the remaining pieces with the royal icing and leave all the pieces to dry for about an hour before you assemble the wreath.

10) Use the remaining royal icing to stick the biscuits to the wreath. Sprinkle the wreath with edible glitter and thread a red ribbon through the hole to finish.


You can find out how to enter the Delicious Alchemy Ice Off here – the competition is open until Monday 19th December, when three winners will be picked and they will get to choose five Delicious Alchemy products of their choice.

Delicious Alchemy also have a special deal when you purchase their Gluten Free and Dairy Free Gingerbread Biscuit Mix! Simply enter the code ICEOFF16 at the checkout receive 1/3 off when you buy 3 bags – buy 2 get 1 free!

There will be plenty of festive bakes coming your way really soon. Meanwhile, why not come and see what else I’m getting up to over the festive season by following me on Instagram or Facebook. Remember, If you give this recipe a try please take a snap of it and share it with me on Instagram, Facebook or Twitter using the hashtag #titchytonbakes and I will share my favourites on my Facebook page!


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