I can’t get enough of these Christmas cookies! These are traditional Dutch christmas wreath ones – it’d be difficult to not find some sort of edible wreath in a Dutch christmas tree. They’re great to “fill up” the tree when you’re low on ornaments, and yummy as well! Don’t expect them to hang around for long though, they’ll be gone before you know it!
The dough is easy to make (a bit like pie/tart dough) and you can vary endlessly with the flavors. You can use another topping like pistache or hazelnuts for example, or flavor the dough with citrus zest. If you’re a chocoholic like me, you can dip them in chocolate of your choice. The sky’s the limit! The recipe given below is a more traditional wreath cookie with almond shavings. Have fun! 🙂
Recipe Christmas Wreath Cookies with Almonds
Source: slightly adapted from Delicious 12/2015
Tools: cling film, cookie cutters fluted/round, baking parchment
|350||grams||plain or pastry flour (+ extra)|
|165||grams||cold unsalted butter, diced|
|120||grams||sugar (+ extra for sprinkling)|
|1/2||vanilla pod (seeds of)|
- To make the dough: in a food processor with a blade attachment, blitz together the flour, salt, vanilla seeds and sugar. Add the cold butter and pulse until the mixture resembles breadcrumbs. Mix the egg and milk together in a separate bowl, then pour into the processor bowl. Pulse until the mixture starts to come together. Wrap in clingfilm and leave to chill for at least 2 hours.
- Preheat the oven to 200C/390F. Roll the dough out on a floured working surface to a 5mm thickness. Cut out (fluted) circles, then cut out a smaller circle in the middle. You can go for any size, but I wouldn’t make them too large as they’re more likely to break when you hang them in your christmas tree. Roll out any scraps again and cut out more cookies.
- Carefully lift the cookies onto a baking tray lined with baking parchment. Brush some egg white on the top of each cookie. Sprinkle with sugar, then the almond shavings. Make sure the shavings stick to the cookie, but don’t push too hard. Bake for 12-15 minutes or until golden brown.