Gingerbread heart garlands
1 x quantity basic gingerbread dough (see here)
- Roll out the dough between 2 sheets of nonstick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm.
- Preheat the oven to 160C/ gas 2½. Line 2 large baking trays with nonstick baking paper. Using a 3.5cm heart-shaped cutter, cut 80 hearts from the dough, re-rolling as necessary. Using the tip of a 3mm round piping nozzle, cut a hole in the top of each heart.
- Place on the trays and bake for 12-15 minutes or until golden and dry to the touch. Allow to cool completely on the trays. Thread on to string or ribbon to hang.
DONNA’S TIP This recipe is designed to make 8 x 10-cookie garlands, but you can choose to make and hang them whichever way you like.