How to make Donna Hay’s vanilla star wreaths

These delicate, moreish biscuits are straightforward to make and perfect for a festive afternoon snack – if you can bear to break the wreath.

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Nutrition Facts

Vanilla star wreaths

Amount Per Serving

Calories 513 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Cholesterol 108mg36%

Sodium 20mg1%

Potassium 65mg2%

Carbohydrates 61g20%

Fiber 1g4%

Sugar 25g28%

Protein 6g12%

Vitamin A 840IU17%

Calcium 21mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Vanilla star wreaths

Probably best to not leave this wreath on your front door…

Cook Time25 minutes mins

Course: Snack, Tea-time

Cuisine: British

Servings: 4

Calories: 513kcal

Author: Donna Hay

Equipment

• electric mixer
• 2 large baking trays
• 8cm star-shaped cutter

Ingredients

• 1 quantity basic vanilla snap dough (see below)
• icing (confectioner’s) sugar for dusting

For the basic vanilla snap cookie dough

• 125 g unsalted butter softened
• 0.5 cup caster (superfine) sugar (110g)
• 1 egg
• 2 tsp vanilla extract
• 1.5 cups plain (all-purpose) flour (225g) sifted

Method

• Make the dough: Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2–3 minutes or until well combined. Add the flour and beat until the mixture just comes together to form a smooth dough. Makes 1 quantity.

  Tip: See the recipe that follows for how to roll out, cut and bake vanilla snap cookies.
• Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.
• Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Trace 2 x 14cm circles onto each sheet and turn the paper over to prevent any pencil marks transferring.
• Using an 8cm star-shaped cutter, cut 28 stars from the dough, re-rolling as necessary. Arrange 7 stars around each circle, overlapping the tips to create wreath shapes. Bake for 20–25 minutes or until golden. Allow to cool completely on the trays.
• Dust with icing sugar and tie the wreaths with string or ribbon to hang. Makes four wreaths.

Notes

TIP: Store wreaths in an airtight container for up to 2–3 days and hang them on Christmas Eve.

Nutrition

Calories: 513kcal | Carbohydrates: 61g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 20mg | Potassium: 65mg | Fiber: 1g | Sugar: 25g | Vitamin A: 840IU | Calcium: 21mg | Iron: 2mg

Christmas Feasts And Treats by Donna Hay, photography by Chris Court, William Meppem and Hugh Stewart, is published by Fourth Estate.

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