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Itty-bitty Christmas wreaths
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Prep Time:
60 minutes
60 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
90 minutes
90 minutes
Elevate homemade gifts with a fun twist on a classic holiday treat.
Ingredients:
- 250.00g butter, softened
- 1/2 tsp vanilla bean paste
- 37.50 gm icing sugar mixture
- 32.50 gm cornflour
- 40.00 ml silver cachous
- 2 tsp green crystal sprinkles
- 2 tsp red crystal sprinkles
- 2 strawberry sour straps
- 225.00 gm icing sugar mixture
- 20.60 gm milk
- Green gel food colouring
Instructions:
- In an electric mixer, combine butter, vanilla, and sugar until light and fluffy. Add flour and cornflour, then shape the mixture into a disc. Wrap it in plastic wrap and refrigerate for 10 minutes.
- 1. Preheat your oven to 160°C/140°C fan-forced and line 2 baking trays with baking paper. 2. Roll the dough between 2 sheets of baking paper until it is 1cm thick. 3. Use a 5cm round fluted cutter to cut out 24 rounds from the dough, making sure to re-roll and cut any scraps. 4. Place the rounds on the prepared baking trays, ensuring they are 2cm apart. 5. Using a 2.5cm round fluted cutter, cut out a small round from the center of each larger round to create wreaths. 6. Bake one tray at a time for 12 to 15 minutes or until the wreaths are pale golden in color. 7. Cool the baked wreaths on the trays before serving.
- Prepare the buttercream frosting by whipping the butter with an electric mixer until light and fluffy. Slowly incorporate the icing sugar mixture and milk, continuing to beat until fully blended. Add green food coloring to achieve the desired hue.
- Fill a piping bag with frosting and fit it with a 5mm fluted nozzle. Pipe small stars onto each shortbread wreath, following the picture as a guide. Add a cachous to the center of each star, then sprinkle with green and red crystals. Cut each sour strap into 2mm strips lengthwise, shape each strip into a bow, and firmly pinch the center to secure it. Place the bows on the wreaths and serve.