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Xmas wreaths

Recipe from: 12/17/1992 12:00:00 AM
Ingredients 11
Servings 50


  • 330
    soft butter
  • 5
    vanilla essence
  • 450
    cake flour
  • 150
    icing sugar
  • pinch salt
  • 1
    extra-large egg, lightly beaten
  • 1
    extra-large egg, beaten
  • 100
    almond slivers
  • soft brown sugar


Preheat the oven to 180 ºC (350 ºF). Spray two large baking trays with non-stick spray. Beat the butter until soft and creamy. Add the vanilla essence and beat well. Sift together the cake flour, icing sugar and salt. Add spoonfuls of the cake flour mixture to the butter, mixing well after each addition. Blend in just enough egg to form a stiff dough. Roll into a ball, or into three to chill more rapidly, and wrap in plastic wrap. Chill in the fridge for about 30 minutes. On a floured surface, roll out the dough until 5-7mm thick. Cut out shapes of your choice using a variety of cookie cutters. Make a fairly large hole in the centre of each biscuit and place on the prepared baking trays. Transfer to a wire rack to cool completely. Store in airtight containers until needed. Hang the biscuits on the Christmas tree with pieces of ribbon. Makes about 50 biscuits.

Read more on: bake  |  dairy

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