Christmas Shortbread wreath

Christmas Shortbread wreath

Christmas Shortbread wreath

Elegant decoration for christmas special

Ingredients of Christmas Shortbread wreath

100g butter, chilled, coarsely chopped

150g (1 cup) plain flour

45g (1/4 cup) icing sugar mixture, sifted

1 tbs water

1 x 19g tube Cake Mate writing icing

10 silver dragees or Smarties

1.5m ribbon

Description of Christmas Shortbread wreath

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the butter, flour and icing sugar mixture in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the water and process until the dough just starts to come together.

Turn onto a lightly floured surface and knead until just smooth. Roll out dough between 2 sheets of non-stick baking paper to 7mm-thick disc. Use a 7cm-diameter star-shaped pastry cutter to cut 10 stars from the dough. Transfer to the lined tray. Place in the fridge for 30 minutes to chill.

Arrange the stars in a circle, overlapping slightly in at least 2 points of each star and gently pressing to seal, to form a wreath shape.

Bake in oven for 12-15 minutes or until golden. Set aside on the tray for 30 minutes to cool completely.

Transfer the wreath to a clean work surface. Pipe a little of the icing onto the centre of each star and decorate with a dragee. Set aside for 10-15 minutes to set. Thread the ribbon between the stars and tie the ends in a bow to secure.

Christmas Shortbread wreath

Preparation Time 30 minutes/Cooking Time 15 minutes

Makes 12

Source - taste.com.au