- 125g unsalted butter, softened
- ½ cup (110g) caster (superfine) sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups (225g) plain (all-purpose) flour, sifted
- icing (confectioner’s) sugar, for dusting
- Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2–3 minutes or until well combined. Add the flour and beat until the mixture just comes together to form a smooth dough.
- Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Trace 2 x 14cm circles onto each sheet and turn the paper over to prevent any pencil marks transferring.
- Using an 8cm star-shaped cutter, cut 28 stars from the dough, re-rolling as necessary. Arrange 7 stars around each circle, overlapping the tips to create wreath shapes. Bake for 20–25 minutes or until golden. Allow to cool completely on the trays.
- Dust with icing sugar and tie the wreaths with string or ribbon to hang. Makes 4
Tip: Store wreaths in an airtight container for up to 2–3 days and hang them on Christmas Eve.
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