Probably best to not leave this edible wreath on your front door...

These delicate, moreish biscuits are straightforward to make and perfect for a festive afternoon snack – if you can bear to break the wreath.


(Makes 4)

1 x quantity basic vanilla snap dough (see below)

icing (confectioner's) sugar, for dusting

For the basic vanilla snap cookie dough:

125g unsalted butter, softened

1/2 cup (110g) caster (superfine) sugar

1 egg

2 teaspoons vanilla extract

11/2 cups (225g) plain (all-purpose) flour, sifted



1. Make the dough: 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. Makes 1 quantity.

Tip: See the recipe that follows for how to roll out, cut and bake vanilla snap cookies.

1. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.

2. Preheat oven to 140C (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.

3. 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.

4. 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.