Gingerbread wreath

Method

1. Preheat your oven to 190°C and line three large flat baking trays with parchment.

2. Mix the egg yolks, flour, bread soda, ginger, and spices together and set aside.

3. Melt the treacle, golden syrup, butter, and brown sugar over a low heat.

4. Pour the egg mixture over the treacle mixture and beat until it forms a smooth ball.

5. Roll the dough on a large clean surface to about 4 ml in thickness. Use a plate of cake tin to cut an 8-inch circle. Slide this onto one of your prepared trays and cut a 7-inch circle from the center and remove it.

6. Cut a variety of stars from the rest of the dough. You will need at least 18 stars.

7. Bake the circle for about 12 minutes and the stars for a little less. Once cool enough to handle and firmed up transfer them all onto a wire rack to cool completely.

8. Decorate the biscuits with the white piping pen, using a little edible glitter, if you like. Leave the icing to dry for about two hours then use a little more icing to stick the biscuits to the wreath.