Christmas Shortbread Star Wreath

Prep: 30-35 minutes

Cook: 30 minutes

Makes: 1 garland

Difficulty:

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Make your own shortbread cookie wreath to bring the joy of Christmas to your table.

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Christmas Shortbread Star Wreath

Ingredients:

250g Western Star Chef's Choice Premium Cultured Unsalted Butter, chopped and softened

2/3 cup pure icing sugar

2 cups plain flour

1 cup rice flour

1/4 cup cranberries

Zest of 1 orange

Icing sugar, to dust

Method:

Preheat the oven to 160°C. Line a large baking tray with baking paper and set aside
In the bowl of an electric mixer, beat the butter and sugar until just combined. Add the plain flour, rice flour, cranberries and orange zest, and mix until a dough forms
Transfer onto a lightly floured surface and gently knead until smooth
Roll out the dough between 2 sheets of nonstick baking paper until it is 1cm in thickness. Peel off the baking paper and use a star shaped cookie cutter to cut stars from the mixture
Arrange the stars on the baking tray in a circle, overlapping the corners slightly (making one or two wreaths, depending on the size of the stars). Press down on the corners gently to seal
Transfer into oven and bake for approximately 25 minutes or until the stars turn light golden. Remove from the oven and set the trays aside to cool completely
Before serving, dust the stars generously with icing sugar

Tips & Hints:

If hanging, reinforce the back of the wreath with a cardboard ring, which can be stuck down with either icing or melted chocolate.
Keep an eye on shortbread while baking as cooking times and oven temperatures may vary