Easter Cinnamon Wreath

• unsalted butter↗50g g
• golden syrup↗40g g
• soft light-brown sugar↗85g g
• egg↗1

  beaten

• cinnamon↗2 tsp tsp
• plain flour↗170g g
• baking soda↗1 tsp tsp
• Maltesers Mini Bunnies8

  (white and milk)

• Maltesers25g g

  coarsely chopped

• coloured icing↗

  for decoration

Step-by-step instructions

1. 1

   Melt the butter, golden syrup and soft light‑brown sugar together in a medium saucepan over low heat. After melting and obtaining a smooth mixture, set aside to cool for 5 minutes, then beat the egg and stir it in.

2. 2

   Combine the cinnamon, plain flour and baking soda in a large bowl. Pour the wet mixture into the dry and mix using your hands to form a dough. Shape it into a flat square, wrap in baking parchment and refrigerate for 1 hour.

3. 3

   Preheat the oven to 190 °C/170 °C fan (gas 5). Use the parchment that you wrapped the ginger biscuits in to line a large baking tray. Roll out the dough to a thickness of ½–1 cm. Use an egg‑shaped cutter about 6–7 cm in diameter or a round cutter to cut out 16 biscuits. You can re‑roll the scraps to make more biscuits, or freeze them for later.

4. 4

   Arrange them in a circle on the tray, slightly overlapping the edges. Bake for 8–10 minutes or until golden. Let them cool completely on the tray.

5. 5

   For decoration, melt the back side of the Maltesers Mini Bunnies in a small pan over low heat. Press them onto the wreath. Sprinkle with chocolate Maltesers and use the coloured icing to draw small flowers on the wreath, if desired.