Gingerbread Buttercream Bagels

• 4 St Pierre Brioche Bagels
• 7 oz salted butter, softened
• 2 tsp ground ginger
• 2 tsp spiced mix*
• 2.5 – 3 cups powdered sugar, sifted
• 1 tbsp hot water
• 3.5oz dark chocolate
• 1 or 2 gingerbread biscuits, crumbled

1. Using an electric hand whisk or wooden spoon, beat together the softened butter, ground ginger and mixed spice, then add half the icing sugar and beat slowly until combined
2. Beat in 1 tbsp hot water, then gradually add the rest of the icing sugar and beat well. Transfer to a piping bag fitted with a large star nozzle and set aside
3. Break the chocolate into a heatproof bowl and melt at medium power in the microwave in 30 second bursts, stirring in between. Alternatively, place the chocolate in a heatproof bowl resting above a pan of hot but not boiling water, and stir until melted
4. Dip the top halves of the bagels in the melted chocolate then sprinkle with gingerbread crumbs
5. Pipe the gingerbread cream onto the bottom halves of each bagel then pop on the chocolate dipped lids

Bon appétit!

*Use a classic pumpkin pie spiced mix or simply create your own:

• 1 tablespoon ground cinnamon
• 1 ½ teaspoons ground nutmeg
• ¾ teaspoon ground allspice (Jamaican pepper)
• ¾ teaspoon ground cardamom