Christmas Cookie Wreath
karen-godfreybaxters-com
Christmas cookies aren’t just for Santa! With Aunty Kath’s Christmas Cookie Wreath, there’s enough Christmas cookie cheer to go around. Get the kids involved to help decorate and enjoy a dessert centrepiece perfect for a festive evening 🎄
Equipment
Oven
12cm round baking tin (or ovenproof bowl)
23cm round cake tin
Piping bag with decorative nozzle
Baking paper
1 red bow, to decorate
Ingredients
1 roll (450G) of Aunty Kath’s Chocolate Chip Cookie Dough, room temperature
Buttercream
Green gel food colouring
Red and white sprinkles, to decorate
Butter or cooking spray (to grease tin)
Silver leaf, to decorate (optional)
Instructions
1
Preheat the oven to 180ºC.
2
Place a 12cm round baking tin (or ovenproof bowl) in the centre of a greased and lined 23cm round cake tin so you have a flat ring shape.
3
Break up the cookie dough and spread evenly in the border between the larger and smaller tins to create a cookie ring.
4
Gently press the dough evenly into the border so there are no gaps.
5
Leaving the centre tin inside, bake for 12 mins or until light golden.
6
Allow to cool completely in the tin before removing.
7
Stir green gel food colouring into the buttercream until it's bright, even green.
8
Fit a piping bag with a decorative nozzle then fill with the green buttercream.
9
Pipe over the cooled surface of the cookie wreath.
10
Decorate your wreath with a red bow, sprinkles and silver leaf, if using. Then serve up your Christmas creation.
