METHOD

1. Place the butter and sugar in the bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice. Beat until a smooth dough forms.
   
2. Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm. 
   
3. Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Using a 7cm gingerbread-man shaped cutter, cut 22 shapes from the dough, re-rolling as necessary. Arrange on the trays to form 2 rings, with alternate hands and feet overlapping. Bake for 30 minutes or until golden and dry to the touch. Allow to cool completely on the trays. 
   
4. Thread lengths of ribbon through the gingerbread men, leaving enough excess to hang the wreaths. Makes 2

TIP:
+ If the dough feels too soft at any stage, you can refrigerate it for a few minutes before continuing. Freeze any leftover dough, wrapped in plastic wrap, for up to 2 months.

+ You can store the gingerbread wreaths in an airtight container for up to 1–2 weeks. Hang them on Christmas Eve. 

Photography: William Meppem