The perfect gingerbread

Christmas always makes me want to bake. Each December I get the sudden urge to make mince pies & bake cookies. The rest of the year, I’m not exactly Mary Berry, but in December I love it.

One of my favourite recipes I’ve found so far, is a Tesco magazine recipe for a gingerbread wreath. Not only does it look amazing, the gingerbread recipe itself, is actually delicious!

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It’s the perfect centre piece for a table or if you just like gingerbread cookies on their own, this recipe is delicious & will make around 30 individual cookies. Which could be a perfect present or can even be hung on the tree!

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The recipe is still available online and I’ve found the link, so you can create this beauty for yourself! (Tesco Food) However, When I first tried this recipe, I struggled to follow the method & made quite a few mistakes. So if you want to give the recipe a try this Christmas, have a quick look at my below tips,  to help make the perfect gingerbread!

 ·         The recipe says it takes two hours. This may be right for a professional chef, but for a normal person like me, I’d leave 1 night clear for baking all the pieces & the next night to complete all the decoration.

·         If you don’t like orange zest, don’t worry about leaving it out the recipe. It doesn’t affect the texture & they taste fine without!

·         This recipe calls for the dough to be rolled out quite thin so that the cookies are hard & can be layered onto the wreath without breaking. But if you prefer softer gingerbread, just double the thickness of the cookies.

·         Gingerbread can still seem soft when you pull it out the oven, it will be cooked & it will harden as it cools.

·         After rolling out your dough, put it in the fridge for 10 minutes before cutting out your cookies.

·         Put the cookie shapes back in the fridge for 10 minutes before putting them in the oven, this will ensure that your cookies don’t change shape when baking.

·         Roll out your dough onto floured greaseproof paper. You can place the dough into the fridge using the paper & once you cut out your shapes, you can move the sheet into the oven. Creating less mess & you don’t have to move the cookies from one surface to another.


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