Gingerbread Cookie Wreath

Method

• 1)

  Preheat oven at 180C.

• 2)

  In a large bowl, mix the flour, sugar and the spices before adding the butter.

• 3)

  Gently rub in the butter until the mixture becomes like sand.

• 4)

  Add the egg and vanilla, mix it gently into the flour mixture using your finger tips before gently kneading it and bringing it together to form a disc. Do not overheat the dough.

• 5)

  Roll it on a lightly floured surface, or between 2 baking sheets.

• 6)

  Using 2 plates, carefully cut 2 large circles with 2 medium circle in the middle.

• 7)

  Use the scarps of dough to create smaller cookies that you’ll use to decorate the cookie wreath.

• 8)

  Transfer the cookies on the baking sheets onto a baking tray, chill for 15-20min then bake in the preheated oven for 20min or until lightly golden.

• 9)

  Cool completely on a wire rack before decorating.

To make the cream

• 1)

  Place the mascarpone in a bowl and whisk until creamy.

• 2)

  Add the whipping cream and whip on medium-high until cream is thick and fluffy.

• 3)

  Gently fold in the vanilla. Keep chilled until ready to use.

To assemble

• 1)

  Transfer the cream to a piping bag or simply use a spatula.

• 2)

  When the cookies are completely cooled, place on your serving plate, spread or pipe some cream on the first layer, top with slices of fruits, then top with the second layer.

• 3)

  Pipe or spread some more cream on top and decorate with nougat, smaller cookies, fruits and Turkish delights from @spinneysuae

• 4)

  Keep refrigerated until ready to serve.