Gluten Free Christmas: Gingerbread Wreath

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 my recipe for this gingerbread wreath which is definitely an excuse to get out the edible glitter.

 

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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. The wreath is not really design to be used as a decoration as the ribbon won’t support the weight of a wreath – but it would make a lovely edible Christmas gift.

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Gluten Free Gingerbread Wreath

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

Ingredients

For the Gingerbread:
125g gluten free self raising flour blend
200g rice flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp cinnamon
125g unsalted butter
150g soft dark brown sugar
2 tbsp golden syrup
1 tbsp black treacle
1 large egg

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

Method

1) In a large bowl, sift together the flours, bicarbonate of soda, ginger and cinnamon. Using your hands, rub the butter into the dry ingredients until it becomes like fine bread crumbs and then stir through the dark brown sugar.

2) In a separate bowl whisk the egg with a fork, then add this to the cookie mixture along with the golden syrup and black treacle. Mix until the ingredients come together. The cookie dough will appear quite wet at this stage but don’t be tempted to add more flour or you will dry out the dough!

3) Gently knead the dough on a floured surface with floured hands until it turns into a smooth, soft and slightly sticky ball of dough. Dust the dough with flour as you knead to stop it sticking to the work surface. Wrap the dough in cling film and leave to chill in the fridge for at least 2 hours – chilling helps the dough to firm up so it can be rolled out.

4) 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.

5) 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.

6) 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.

7) 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.

8) 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.

9) 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.

10) 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.

11) 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.

12) 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.

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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 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!

Gluten Free Christmas: Gingerbread Cookies with Royal Icing

It’s almost Christmas which means time for preparing those bakes for the big day!

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Today I’m going to share with you a recipe for Gluten Free Gingerbread Cookies which would make a lovely gift or edible tree decoration!
Gingerbread is my favourite and I have lovely memories of making it with my mum and sister during the Christmas holidays, but until now I’ve never made it gluten free!

In the past I have found making Gluten Free biscuits quite tricky, usually they would end up rising, lose their shape and the texture would be far too chewy. After a few experiments with different types of flour, I have come up with the perfect Gingerbread Cookie recipe that has both the taste and texture of proper Gingerbread – I guarantee no one would be able to tell they are Gluten Free!

These cookies would also make a lovely homemade Christmas gift. The recipe makes a very large batch (perfect if you’ve got lots of special people to give presents to) and the cookies keep well if stored in an airtight container or a clip top jar.

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Ingredients

For the Cookies:
125g gluten free self raising flour blend
200g rice flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp cinnamon
125g unsalted butter
150g soft dark brown sugar
2 tbsp golden syrup
1 tbsp black treacle
1 large egg

For the Royal Icing:
1 egg white
250g Icing Sugar

Method:

1) In a large bowl, sift together the flours, bicarbonate of soda, ginger and cinnamon.

2) Using your hands, rub the butter into the dry ingredients until it becomes like fine bread crumbs and then stir through the dark brown sugar.

3) In a separate bowl whisk the egg with a fork, then add this to the cookie mixture along with the golden syrup and black treacle.

4) Mix until the ingredients come together. The cookie dough will appear quite wet at this stage but don’t be tempted to add more flour or you will dry out the dough!

5) Gently knead the dough on a floured surface with floured hands until it turns into a smooth, soft and slightly sticky ball of dough. Dust the dough with rice flour as you knead to stop it sticking to the work surface.

6) Wrap the dough in cling film and leave to chill in the fridge for at least 2 hours – chilling helps the dough to firm up so it can be rolled out.

7) Heat your oven to 180 degrees C/Gas Mark 4.

8) Roll out the cookie dough on a floured surface. Using festive cookie cutters, cut out the shapes you want then arrange the cookies on a baking tray lined with greaseproof paper.

9) The cookies will take different times to bake depending on their sizes:

Small Cookies – 8 to 10 minutes
Medium Cookies – 10 to 12 minutes
Large Cookies – 12 to 15 minutes

You will know when the cookies are done if they lift off the baking sheet easily. The cookies shouldn’t get too brown – watch out for burnt edges!

10. Transfer the cookies to a wire wrack to cool.

11. To make the Royal Icing, place 1 egg white in a bowl and slowly sift in the 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.

12. Transfer the icing into a piping bag, if you are not using your icing straight away cover the bowl with cling film to prevent air getting to it which will cause it to harden.

13. Finally, have fun decorating your cookies however you choose!

I hope you all enjoy the Christmas season and will give my recipe a go this year.

I am taking a well deserved holiday, but I will be back in the New Year with more gluten free recipes for you all to try.  In the meantime, come and check out my out my Instagram page to see what else I get up to over Christmas!

Wishing you all a very Merry Christmas and a Happy New Year!  xxx