Probably best to not leave this edible wreath on your front door…
These delicate, moreish biscuits are straightforward to make and perfect for a festive afternoon snack – if you can bear to break the wreath.
1 x quantity basic vanilla snap dough (see below)
icing (confectioner’s) sugar, for dusting
For the basic vanilla snap cookie dough:
125g unsalted butter, softened
½ cup (110g) caster (superfine) sugar
2 teaspoons vanilla extract
1½ cups (225g) plain (all-purpose) flour, sifted
1. Make the dough: Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2–3 minutes or until well combined. Add the flour and beat until the mixture just comes together to form a smooth dough. Makes 1 quantity.
Tip: See the recipe that follows for how to roll out, cut and bake vanilla snap cookies.
1. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.
2. Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Trace 2 x 14cm circles onto each sheet and turn the paper over to prevent any pencil marks transferring.
3. Using an 8cm star-shaped cutter, cut 28 stars from the dough, re-rolling as necessary. Arrange 7 stars around each circle, overlapping the tips to create wreath shapes. Bake for 20–25 minutes or until golden. Allow to cool completely on the trays.
4. Dust with icing sugar and tie the wreaths with string or ribbon to hang. Makes 4.
Tip: Store wreaths in an airtight container for up to 2–3 days and hang them on Christmas Eve.
Photography Chris Court
Styling Steve Pearce
Recipe DH Team
Christmas Feasts And Treats by Donna Hay, photography by Chris Court, William Meppem and Hugh Stewart, is published by Fourth Estate, priced £20. Available now.