Vanilla star wreaths

Nutrition Facts

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.

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

Cook Time25

Course: Snack, Tea-time

Cuisine: British

Servings:

Calories: 513kcal

Author: Donna Hay

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.

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