Ingredients Jump to Instructions ↓

  1. 250g butter, softened

  2. 2/3 cup pure icing sugar

  3. 1/2 teaspoon vanilla extract

  4. 1 1/2 cups plain flour

  5. 1/2 cup custard powder

  6. Christmas sprinkles, to decorate

  7. Lemon glaze

  8. 1 cup pure icing sugar, sifted

  9. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.

  2. Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle. Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.

  3. Make glaze Combine icing sugar and lemon juice in a bowl. Place wire rack with biscuits over a baking tray. Drizzle with glaze. Top with sprinkes. Set aside to set.


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