| | Shortbread Christmas wreaths
Shortbread Christmas wreaths
Shortbread Christmas wreaths 4.3-5 9
  • Calories: 367 kj
  • Fat: 5g
  • Carbohydrates: 11g

How to Make:

  1. Preheat oven to 180C. Line 2 baking trays with baking paper.
  2. Use an electric mixer to beat the butter in a bowl until pale and creamy. Add the flour, rice flour, sugar and vanilla and stir until dough comes together. Turn onto a lightly floured surface and knead until smooth.
  3. Roll out dough to a 3mm-thick disc. Use 4cm and 5cm round fluted cutters to cut discs from dough. Use a 1.5cm fluted cutter to cut a disc from centre of each fluted disc, rerolling dough scraps. Place on the lined trays. Bake for 10-12 mins or until lightly golden. Set aside to cool. Tint royal icing pale green using food colouring. Place half the icing in a piping bag fitted with a 1mm plain nozzle. Pipe around edges of each biscuit. Add a little water to remaining icing to make a runny paste. Spread over biscuits. Set aside to set.
Time for preparing:
15 min.


  • 250g butter, softened
  • 1 3/4 cups (260g) plain flour
  • 2/3 cup (120g) rice flour
  • 2/3 cup (150g) caster sugar
  • 1/2 teaspoon vanilla bean paste
  • 1/2 quantity royal icing (see notes)
  • Green liquid food colouring