Christmas cookie wreath

Time to get ready for the festive season! This year, we’re getting ready for the holidays together. And the first step to successful festivities is decorations that are as beautiful and festive as they are delicious. La Patelière has come up with a simple family recipe for a cinnamon shortbread wreath!

Ready? 

EQUIPMENT

Salad bowl

Baking paper

2 wooden chopsticks

Rolling pin

Pastry cutters

INGREDIENTS

For about fifteen cookies :

125g flour

60g powdered sugar

80g soft butter

25g almond powder

1 tsp cinnamon

1 tbsp milk

Royal icing :

1 egg white

200g powdered sugar

 

 

Top tip

For more precise dough thickness, cut 2 0.5cm-diameter wooden chopsticks in a DIY store, place them on either side of the baking paper, and roll your rolling pin over them lightly floured.

Recipe

Let's get baking!

1. Preparing the cookie dough :

Preheat the oven to 160° on static heat (“=” sign on your oven).

Mix the soft butter and powdered sugar by hand.

Add the almond powder and flour and mix by hand.

Add the milk and cinnamon and continue kneading.

Roll out the dough on baking paper to a thickness of 0.5 cm, using flour to prevent sticking.

Cut the cookies into various shapes, remove the excess dough and repeat the operation.

Bake for 20 min, then leave the cookies to cool.

2. Preparing the royal icing :

To form a crown and glue your cookies together, use royal icing (a mixture of egg white and powdered sugar, until you get a toothpaste-like paste).

Leave to dry for at least 3 hours before hanging with a ribbon.

To decorate your cookies, use the pencil and sweet decorations of your choice.

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