CHRISTMAS SPICE BISCUIT WREATH

Makes 2, prep 45 mins, cook 20 mins

WHAT YOU NEED

100g unsalted butter, chopped, at room temperature ½ cup brown sugar, firmly packed ₂⁄ ₃ cup golden syrup 1 free-range egg, separated 2₂⁄ ₃ cups plain flour 1 tsp bicarbonate of soda 1 tsp mixed spice 1 tsp ground cinnamon ½ tsp ground ginger 1 cup pure icing sugar Christmas sprinkles, candy canes and silver cachous, to decorate

1 Grease two large oven trays. Trace a 20cm circle onto two sheets of baking paper. Place trace-side down onto prepared 2 trays. Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Beat in syrup and egg yolk until combined. Transfer to a large bowl. Add combined sifted flour, soda and spices. 3 Stir until just combined. Turn out onto a lightly floured bench. Bring dough together with your hands. Divide in half. Shape into flat discs. Cover. 4 Refrigerate for 30 minutes until firm. Roll out one dough portion between two sheets of baking paper until 5mm thick. Using an 8cm star cutter, cut out 11 stars. Using a 7cm star cutter, cut out 11 stars. Using a 3.5cm star cutter, cut out 5 11 stars, re-rolling dough as necessary. Lightly beat egg white in a small bowl with a fork. Arrange 8cm stars around traced line on one of the prepared trays, interlocking the points of the stars to 6 resemble a wreath. One at a time, brush base of 7cm stars with egg white. Arrange on top of interlocking stars. Repeat with egg white and 3.5cm stars, arranging on top of the 7 7cm stars. Repeat process with remaining dough and egg white to make 8 another wreath. Cook both trays in a moderately slow oven (160°C), swapping halfway through, for about 20 minutes, or until 9 light brown. Remove. Cool on trays. Sift icing sugar into a bowl. Stir in about 1 tbsp water to give a smooth, thick piping consistency. Transfer icing to 10 a medium snaplock bag. Snip tip. Drizzle over wreaths. Decorate with sprinkles, candy canes and silver cachous.