What could be better than a Christmas decoration that you can eat? Well, these gorgeous sugared Christmas Wreath Cookies are exactly that!
Make these cookies to decorate your tree, or give away to friends and family as gifts. These cookies are a little bit different to your usual decorative cookie in that you decorate them before you bake them. Cut the cookies out from your dough, lightly moisten with some water and then sprinkle generously with sanding sugar before baking. Baking these Christmas Wreath Cookies lightly melts the sugar crystals on top giving them a beautiful, almost glitterlike finish. Let your imagination run wild and make sugared cookies of different Christmas shapes – I also made red bells. To turn into decorations simply add a hole using a skewer before baking. Luckily the wreath cookies are easily turned into Christmas decorations, simply tie with some ribbon and hang from the tree.
The dough for these cookies is a new favourite cookie dough for me, because it was so easy to work with. It rolled easily, without any flour, and kept it’s shape well without breaking. Even better, it tasted delicious too, with the addition of a few festive spices.
While my Christmas Wreath Cookies would make a great project to work on with your children, just be aware you are likely to end up with sugar crystals everywhere, but then again, that’s half the fun isn’t it?
Will you be making edible decorations for your tree this year?
- 350g (2 1/3 cups) of plain (all purpose) flour
- 100g (3/4 cup) of self raising flour
- 125g (1/2 cup) of sugar
- 125g (2.25 sticks) of butter, diced
- 125g (1/2 cup) of golden syrup or molasses
- 1 large egg, lightly beaten
- 1 tsp of ground ginger
- 2 tsp of mixed spice
- 1/2 tsp of ground cloves
- 100g (2/3 cup) of green sanding sugar
- Preheat your oven to 170 degrees Celsius (350 Fahrenheit).
- Sift the flours together into a large mixing bowl of an electric mixer and add the sugar and spices. Add the butter and mix using a paddle attachment until the mixture resembles breadcrumbs.
- Add the egg and golden syrup and mix until combined and the mixture starts to form into a ball.
- Line your kitchen bench with non stick baking paper and turn out the mixture onto the paper.
- Roll out the dough until approximately 5mm thick. If you don’t have a wreath cookie cutter, like I didn’t, use a fluted circular cookie cutter and then a shot glass to cut out the center of each cookie.
- Once you have cut out the cookies, working one at a time, lightly moisten the top of the cookie with water and then sprinkle generously with the sanding sugar. Place on a baking tray lined with baking paper while you sugar the remaining cookies.
- Bake for 14 minutes.
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