Skip decorating and simply dust cookies in caster sugar before baking for an old-fashioned treat.

Butter biscuit wreaths 

Makes ±40 

Ingredients

1⅕  cups (300g) salted butter, at room temperature
1 cup (130g) icing sugar
2 large eggs
1 tsp (5ml) vanilla essence
3 cups (450g) cake flour
½ tsp (2.5ml) fine salt 

For decorating 

2 cups (260g) icing sugar
1 egg white, whisked
3 Tbsp (45ml) lemon juice
Rosemary and thyme leaves
Gold cake decorating balls 

Method

1. Using an electrical whisk or stand mixer, cream together butter and icing sugar until light and creamy.
2. Add eggs one at a time, mixing until fully incorporated before adding the next one. Add vanilla and mix well.
3. Add flour and salt and mix briefly to create a dough.
4. Divide dough in half and shape into discs. Cover and chill until firm.
5. Preheat oven to 180°C.
6. Roll dough out on floured surface to 3mm thick. Cut out circles with a 7cm cookie cutter. Using a smaller round, cut out the centre to create rings.
7. Place rings on lined baking trays. Combine dough off-cuts and repeat the process with the leftover dough.
8. Bake cookies for 10-12 minutes, rotating baking trays halfway through. Remove and cool.
9. Whisk together sifted icing sugar, egg white and lemon juice to create thick, drippy icing.
10. Dip cookies in icing and allow excess to run off. Decorate with a few herb leaves and cake decorations.
11. Store in an airtight container for up to 2 weeks.

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Choc chip cookies with ganache centre

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