Christmas wreath biscuits recipe
Ingredients
1/2 teaspoon ground cinnamon
200g Cadbury baking 70% cocoa dark chocolate, chopped
Coles Brand rainbow pearls, to decorate
225g Cadbury real white chocolate melts, melted
250g butter, softened
1/2 teaspoon vanilla bean extract
1/3 cup (75g) caster sugar
2 1/4 cups (335g) plain flour, sifted
1/4 cup (45g) rice flour, sifted
1 teaspoon mixed spice
Christmas wreath biscuits recipe
Method
Step 1
Use an electric mixer to beat the butter, vanilla and sugar in a bowl until pale and creamy. Add the combined flour and spices and stir to combine.
Step 2
Divide dough into 3 equal portions. Roll each portion between 2 pieces of baking paper to 3mm thick. Place in the fridge for 15 mins or until firm.
Step 3
Preheat oven to 150C. Use a 7-8cm fluted cutter to cut wreath shapes from 1 dough portion. Use a 4cm fluted cutter to cut centres from biscuits. Use a skewer to make a hole in the top of each wreath. Transfer baking paper with wreath biscuits to baking trays. Bake for 20 mins or until pale golden. Set aside to cool on trays for 5 mins before transferring to a wire rack to cool completely. Repeat with remaining dough.
Step 4
Place the biscuits on baking trays lined with baking paper. Place dark chocolate in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Heat, stirring occasionally, for 5 mins or until melted. Spoon into a sealable plastic bag and snip off 1 corner. Drizzle dark chocolate over half the biscuits. Decorate with rainbow pearls. Place in fridge for 30 mins or until chocolate sets. Repeat with melted white chocolate, pearls and remaining biscuits. Thread ribbon through holes.
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