Tue, 5 December 2023
Ingredients:
· 50g Caster sugar
· 150g plain flour
· 100g salted butter
· 1 tsp vanilla extract
· ½ grated orange zest
· ¼ tsp cinnamon powder
· 300g sieved icing sugar
· 50g sieved icing sugar
· red food colouring
· green food colouring
· water
· Raspberry/strawberry jam
Method:
1. Preheat oven at 170 degrees Celsius.
2. Mix the softened butter with the sugar, orange zest and cinnamon and vanilla until combined then stir in the flour until it is a crumbly dough but just combines together (you can use a mixer).
3. Roll out between 2 pieces of parchment paper until about 3-4mm thick.
4. Cut out circles and place on baking tray and bake for 12-15 min until just lightly golden.
5. Leave to cool and pair up 2 shortbread biscuits together.
6. Split the icing sugar into 3 bowls, in 1 bowl add in 1 drop of green, add about 1/4 tsp of water at a time to mix to make it really thick (light green icing). The 2nd bowl add in 4 drops of green, add about 1/4 tsp of water at a time to mix to make it really thick (darker green icing).
7. The 3rd bowl just mix with ¼ tsp of water at a time to the icing sugar (white icing).
8. Place the 3 different coloured icing mixtures into 3 different small icing bags.
9. In a small bowl mix up the red colouring and icing sugar and water to make red icing.
10. Decorate with the white icing first and then pipe on the 2 green icings in alternative fashion around the outer edge of the white icing so it is like a tyre and using a toothpick drag the tip through the middle of these piped horizontal lines in a parallel manner to the edge of the circular biscuit, so it looks like a wreath. Then using a different toothpick dot red icing around the wreath to make it look like berries.
