Frosted Sugar Cookie Wreaths
These cookies keep brilliantly, are ideal for gifting and make great tree decorations, hung by a ribbon.
Hands-on time 45min, plus chilling, cooling and setting. Cooking time about 15min. Makes about 38
FOR THE COOKIES
• 175g unsalted butter, softened
• 150g caster sugar
• 1tsp vanilla extract
• 1 medium egg white
• Finely grated zest 1 clementine or 1/2 small orange
• 1tsp baking powder
• 275g plain flour, plus extra to dust
FOR THE ICING AND DECORATION, OPTIONAL
• 200g icing sugar
• Small handful thyme, leaves picked
• Gold star sugar sprinkles
1 For the cookies, using a freestanding mixer, or a handheld electric whisk and a large bowl, beat the butter and sugar until pale and fluffy.
2 Beat in the vanilla, egg white and clementine/orange zest. Add the baking powder, flour and a pinch of fine salt and beat until combined. Tip dough out on to a work surface and shape into a disc. Wrap and chill for at least 30min (up to 24hr), to firm up.
3 Line 2-3 large baking sheets with baking parchment. Flour a work surface and roll out 1/2 the dough to 3mm thick. Stamp out circles using a 7cm round plain or fluted cutter. Transfer circles to lined sheets, spacing slightly apart. Repeat with remaining dough and trimmings.
4 Using a 2-2.5cm round fluted or plain cutter (or the base of a piping nozzle), stamp out the centres of the rounds. Re-roll trimmings as before and stamp out more cookies, if you like. You should have about 38. Chill for 20min, to firm up.
5 Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 12-14min, or until light golden at the edges. Leave to cool for 3min on the sheets, then transfer to wire racks to cool completely.
6 For the icing, if making, sift icing sugar into a medium bowl and mix in enough water to make a thick but spreadable consistency. Using a small palette knife, thinly spread icing on top of cookies and return to wire racks (icing up). While still wet, decorate with thyme or sprinkles, if you like. Leave to set before serving.
PER COOKIE (un-iced) 77cals, 1g protein, 4g fat (2g saturates), 10g carbs (4g total sugars), 0.3g fibre