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Recipe

Spiced Christmas shortbread cookie wreath

Jazz up your Christmas table this year with this spiced shortbread cookie wreath, which is great to look at and great to eat! It's such a breeze to make and looks an absolute treat as a centrepiece.

By Jo Wilcox
  • 25 mins preparation
  • 10 mins cooking
  • Makes 40
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Ingredients

  • 250 gram butter, softened
  • 1 cup icing sugar
  • 1 teaspoon vanilla bean paste
  • 2 cup flour
  • 1/2 cup cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon each mixed spice, cardamom, ground ginger
  • icing sugar, for dusting

Method

  • 1
    Using an electric beater, beat butter, icing sugar and vanilla on medium speed for about 3-4 minutes until pale. Sift over flour, cornflour, baking powder and spices and mix on low speed until combined and starting to form a ball.
  • 2
    Transfer to a clean, lightly floured surface and knead gently into a ball. Place in a covered container and chill for at least 30 minutes. Preheat oven to 160°C and line 2 flat trays with baking paper.
  • 3
    Divide dough into quarters and work with one piece at a time. Roll out dough to a 5mm thickness between 2 sheets of baking paper and cut out shapes using festive cookie cutters. Gently transfer to the trays, leaving a little room between each; to make a wreath, overlap some of the cookies in a circle (see tips). Bake for 10-12 minutes or until just starting to turn golden.
  • 4
    Cool on the trays for 2-3 minutes before transferring to a cooling rack. Dust with icing sugar before serving.

Notes

• If you’d like to decorate the cookies, try this pure white icing. Whisk 1 egg white until foamy, then gradually whisk in about 1¾ cups icing sugar and 2 tsp lemon juice until smooth and firm enough to pipe. Add a little extra icing sugar if needed. • The wreath is a table centrepiece (it’s too fragile to hang). We added a few loose cookies on top and strung a ribbon through one just for effect.

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