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    Friday, December 18, 2015

    Itty-bitty Christmas wreaths Recipe

      Itty-bitty Christmas wreaths Recipe


        1/4 cup cornflour
        2 tablespoons silver cachous
        2 teaspoons green crystal sprinkles
        2 teaspoons red crystal s
        125g butter, softened
        1/2 teaspoon vanilla bean paste
        1/4 cup icing sugar mixture
        3/4 cup plain flour
        2 strawberry sour straps

    Buttercream frosting

        125g butter, softened
        1 1/2 cups icing sugar mixture
        1 tablespoon milk
        Green gel food colouring

    Itty-bitty Christmas wreaths Recipe

        Step 1

        Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Sift over flour and cornflour. Shape into a disc. Wrap in plastic wrap. Refrigerate for 10 minutes.
        Step 2

        Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Roll dough between 2 sheets of baking paper until 1cm thick. Using a 5cm round fluted cutter, cut 24 rounds from dough, re-rolling and cutting dough scraps. Place on prepared baking trays, 2cm apart. Using a 2.5cm round fluted cutter, cut 1 small round from the centre of larger rounds to form wreaths. Bake, 1 tray at a time, for 12 to 15 minutes or until pale golden. Cool on trays.
        Step 3

        Make Buttercream frosting: Using an electric mixer, beat butter until light and fluffy. Gradually add icing sugar mixture and milk, beating until well combined. Tint green with food colouring.
        Step 4

        Spoon frosting into a piping bag fitted with a 5mm fluted nozzle. Using the picture as a guide, pipe small stars onto each shortbread wreath to cover. Top the centre of each star with a cachous. Sprinkle with green and red crystals. Cut each sour strap lengthways into 12 x 2mm strips. Shape each strip into a bow and pinch centre firmly to secure. Place bows on wreaths. Serve.

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    Item Reviewed: Itty-bitty Christmas wreaths Recipe Rating: 5 Reviewed By: Mrs. Chef
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