VANILLA BEAN SUGAR COOKIE WREATHS

Preparation time 30 mins plus

45 mins chilling Cooking time 15 mins Makes 30-40 cookies

250g unsalted butter, softened 11/4 cups caster sugar

2 tsp vanilla bean paste 2 free-range egg yolks

4 cups plain flour

1/4 cup cornflour

2 tsp sea-salt flakes

1-2 Tbsp milk, if needed Mixed gold sprinkles, to decorate

ROYAL ICING

2 cups pure icing sugar, sifted 2 free range-egg whites

1-2 tsp lemon juice

STEP 1 In a stand mixer, using a paddle attachment, beat butter, sugar and vanilla for 4-5 minutes, until light and fluffy. Add yolks,

1 at a time, scraping down side of bowl after each addition.

STEP 2 Sift flours and salt together over butter mixture and stir until ingredients clump and begin forming a dough. If mixture is too crumbly, add a little milk, until dough begins to come together.

STEP 3 Divide dough into 2 discs. Cover in plastic wrap and refrigerate for 30 minutes.

STEP 4 Preheat oven to 160°C fan-forced (180°C conventional). Line 3 oven trays with baking paper.

STEP 5 Working with 1 disc at a time, roll dough between 2 sheets of baking paper to 5mm thick. Cut into rounds using a 6cm fluted round cookie cutter. Use a 2cm fluted round cutter, cut rounds from centre of each biscuit. Place dough rings, evenly spaced, on prepared trays. Re-roll dough and repeat to use all dough.

STEP 6 Bake for 10-12 minutes, or until lightly golden brown at edges, then cool completely on trays.

STEP 7 For royal icing, use a wooden spoon to beat icing sugar and egg whites in a medium bowl. Add juice and keep mixing until smooth and glossy. Pour sprinkles in a bowl. Dip cookie tops in icing, shaking off excess. Dip cookies in sprinkles, icing side down. Transfer to a rack to set. Serve.