Christmas Wreath Cookies
These cookies are the perfect addition to any cookie platter or Christmas cookie swap.
The white glaze didn't hide much of the lovely golden color of the biscuits, so I adorned them with a little golden holly to make up for it.
- 1 1/2 c
- self-raising flour
- 1/3 c
- butter, chilled and chopped
- 1 1/2 Tbsp
- 1/3 c
- caster sugar*
- 1/2 tsp
- 1 large
- egg, lightly beaten
- 1 c
- powdered sugar
- 1 Tbsp
- lemon juice
Grease or line baking tray(s).
Rub butter into flour using your fingertips until the mixture resembles fine breadcrumbs.
Place milk and sugar in a small saucepan; stir over medium heat until sugar dissolves.
Remove from heat; stir in vanilla.
Mix until well combined, then turn onto a lightly floured surface and knead until smooth.
Roll tablespoonfuls of the dough into a thin sausage; twist two of them together to form a twisted rope.
Join rope at the ends to make a closed circle then place on baking tray.
Transfer to a wire rack to partly cool; dip tops of biscuits into the lemon icing, then return to the rack to cool completely.
Combine icing sugar and lemon juice in a heatproof bowl to form a paste.
Place bowl over a small pot of gently simmering water; stir until sugar melts and mixture is runny.
Place granulated sugar in a food processor or blender.
Pulse until it reaches a super-fine, but not powdery consistency.
Allow the sugar to settle for a few minutes. Then, use it in place of the castor sugar called for in your recipe.
Sugar may etch your blender pitcher, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.