HOMEMADE GIFTINGCookery
Orange-scented shortbread wreaths
Make these pretty, edible decorations that are perfect for the tree or place settings at the table.
MAKES about 25 biscuits PREP 30 mins, plus cooling and drying COOK 8-10 mins
✱ 125g golden caster sugar
✱ 100g ground almonds
✱ 300g plain flour
✱ 200g cold unsalted butter, cut into small cubes
✱ Finely grated zest ½ orange
✱ 2 medium free-range egg yolks
✱ 1tsp vanilla bean paste, or ½tsp vanilla extract
FOR THE ICING:
✱ 1 medium free-range egg white
✱ 100g icing sugar, sifted
✱ Green food colouring
✱ Sprinkles or edible glitter, to decorate
YOU WILL NEED:
✱ 10cm and 3cm fluted or straight biscuit cutters
1 Whizz the sugar and almonds in a food processor to a fine, sandy texture. Add the flour, butter and orange zest, then whizz again until the mixture forms fine crumbs. With the motor running, add the egg yolks and vanilla, then pulse until the dough comes together.
2 Divide the dough into 2 equal pieces and roll each between 2 sheets of baking paper to about 4mm thick. Chill for at least 1 hr until very firm.
Heat the oven to 160C Fan/Gas 4. Using the larger cutter, dusted
