Itty-bitty Christmas wreaths Recipe
Ingredients
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
prinkles
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
Method
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.
Ingredients
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
prinkles
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
Method
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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