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Easy gingerbread wreath
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Create a stunning Christmas dessert using butternut snap cookies for a quick and impressive treat.
Ingredients:
  • 7.50 gm MasterFoodsⓇ Ground Ginger, plus extra to serve
  • 37.50 gm icing sugar mixture
  • 900ml thickened cream
  • 2 x 250g packets butternut snap cookies, plus extra, broken, to decorate
  • 40.00 ml caramel syrup
Instructions:
  • In a bowl, use an electric mixer to whip up ginger, sugar, and 600ml of cream until you achieve stiff peaks.
  • Transfer the cream mixture into a large resealable bag and cut a 2cm hole from one corner. Squeeze out a 20cm circle on a flat serving plate for the base. Spread a bit of cream on one cookie and stand it upright on the cream on the plate. Repeat with another cookie and sandwich them together. Following the circle guide, continue sandwiching cookies with cream to create a wreath shape. Finish by piping the remaining cream over the cookie wreath and spread it evenly. Chill in the refrigerator for at least 6 hours or overnight until set.
  • With an electric mixer, whip the remaining cream until it forms soft peaks. Spread the top and sides of the wreath with the whipped cream, garnish with extra cookies, drizzle with caramel syrup, sprinkle with a little extra ginger, and serve.

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