Gregory's Edible Door Decor...
Gingerbread Christmas Wreath
For the third #TwitterBakeAlong bake The Baking Nanna, Robert Allen and Durham based homeware and kitchen company Andrew James set the challenge of a gingerbread creation... but what to make? Well gingerbread refers to a range of baked goods from soft loaf cakes to close biscuits. What they have in common is that they are all typically flavoured with ginger, cloves, nutmeg or cinnamon, and sweetend with honey, sugar or molasses.
t is believed that gingerbread was first brought to Europe in 922 by the Armenian monk Gregory of Nicopolis. Later records show it was being regularly baked as an ease of indigestion. By the 1500s English gingerbread had evolved into a highly spiced crisp biscuit and were popular during the winter months. The first documented instance of figure-shaped gingerbread biscuits was at the court of Elizabeth I. She had the gingerbread figures made and presented in the likeness of some of her important guests.
Back to today and, taking inspiration from the front of Tesco's Christmas magazine, we have decided to bake a gingerbread wreath. Last year for Halloween we created a Texas Gingerbread Massacre scene using The Hummingbird Bakery recipe and we decided to use this easy to follow and tasty recipe again for our wreath.
Once made and rested the dough is rolled out and cut into a ring for the wreath base and various festive shapes - we opted for stars, baubles, holly and a couple of gingerbread Gents. Once baked and cooled the various shapes were decorated and 'glued' to the base ring using royal icing.