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Shortbread wreaths

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These Shortbread wreaths are almost too sweet to eat! Give this simple shortbread recipe a go, it's an easy staple everyone should know.

  • Makes about25
  • Cook time15 minutes
  • Prep time25 minutes, + cooling & setting time
Shortbread wreaths

Ingredients

  • 125g butter, softened
  • 1/4 cup (55g) caster sugar
  • 1 tsp vanilla bean paste
  • 1 cup (150g) plain flour
  • 1/4 cup (45g) rice flour
  • Dried cranberries, to decorate
  • Thinly sliced pistachios, to decorate
  • Flaked natural almonds, to decorate

Royal icing

  • 1 Coles Australian Free Range Egg white
  • 1 tsp lemon juice
  • 1 1/2 cups (240g) pure icing sugar, sifted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Line 2 baking trays with baking paper.

  2. Step 2

    Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Stir in the flour and rice flour. Turn onto a lightly floured surface and gently knead until smooth.

  3. Step 3

    Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use a 7cm round fluted cutter to cut out discs. Use a 2cm round fluted cutter to cut a disc from the centre of each disc, rerolling the dough scraps. Place on the lined trays.

  4. Step 4

    Bake biscuits for 10-12 mins or until light golden. Cool biscuits on the trays.

  5. Step 5

    To make the royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add icing sugar, stirring well after each addition, until smooth.

  6. Step 6

    Place icing in a piping bag fitted with a 2mm plain nozzle. Pipe over the biscuits. Decorate with cranberries, pistachio and almond. Set aside for 30 mins to set.

    Shortbread wreaths

    Shortbread wreaths
    • Makes about25
    • Cook time15 minutes
    • Prep time25 minutes, + cooling & setting time
    Ingredients
    • 125g butter, softened
    • 1/4 cup (55g) caster sugar
    • 1 tsp vanilla bean paste
    • 1 cup (150g) plain flour
    • 1/4 cup (45g) rice flour
    • Dried cranberries, to decorate
    • Thinly sliced pistachios, to decorate
    • Flaked natural almonds, to decorate

    Royal icing

    • 1 Coles Australian Free Range Egg white
    • 1 tsp lemon juice
    • 1 1/2 cups (240g) pure icing sugar, sifted
      Description

      These Shortbread wreaths are almost too sweet to eat! Give this simple shortbread recipe a go, it's an easy staple everyone should know.

      Method

      1. Step 1

        Preheat oven to 160°C. Line 2 baking trays with baking paper.

      2. Step 2

        Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Stir in the flour and rice flour. Turn onto a lightly floured surface and gently knead until smooth.

      3. Step 3

        Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use a 7cm round fluted cutter to cut out discs. Use a 2cm round fluted cutter to cut a disc from the centre of each disc, rerolling the dough scraps. Place on the lined trays.

      4. Step 4

        Bake biscuits for 10-12 mins or until light golden. Cool biscuits on the trays.

      5. Step 5

        To make the royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add icing sugar, stirring well after each addition, until smooth.

      6. Step 6

        Place icing in a piping bag fitted with a 2mm plain nozzle. Pipe over the biscuits. Decorate with cranberries, pistachio and almond. Set aside for 30 mins to set.