Shortbread Christmas Wreaths
Makes 17 Biscuits
Ingredients
Biscuits:
170g unsalted butter, softened
130g caster sugar
1 egg
2 tsp vanilla extract
290g plain flour
1/2 tsp baking powder
1/2 tsp salt
Decoration:
300g icing sugar
40ml water
Pink food colouring (optional)
2 stems of rosemary
5 dried cranberries, chopped into small pieces
Method
Heat the oven to 175°C and line two baking trays with parchment paper. In the bowl of an electric mixer or food processor, beat the softened butter and sugar on medium speed until light and fluffy. Add the egg and vanilla extract, mixing well until combined. Add the flour, baking powder and salt to the wet ingredients. Mix or process until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 60 minutes (or freeze for 30 minutes) to firm up.
Roll out the chilled dough on a lightly floured surface to a thickness of 1 cm. Use a circular cookie cutter to cut out the biscuits, and a smaller cutter to remove the centres. Carefully transfer the biscuits to the prepared baking trays. Bake for 9-11 minutes, or until the edges are lightly golden. Transfer to a wire rack to cool completely.
In a small bowl, mix the icing sugar with a small amount of water until smooth. Gradually add the remaining water to achieve a dipping consistency. Add a drop of pink food colouring (if using) and mix until evenly tinted.
Once the biscuits are completely cool, dip the tops into the icing, allowing any excess to drip off. Garnish with rosemary leaves and chopped dried cranberries. Allow the icing to set completely before storing the biscuits in an airtight container for up to 5 days.
