I borrowed a fabulous little book out of the library recent called "200 Christmas Recipes" and made this tasty little treat. So you're not deceived, they're just individual biscuits, not one big wreath - I just arranged them like that on the plate! If you want to go nut-free you could always decorate them with chopped-up candy canes, silver balls or sprinkles. I actually found this mixture a bit on the soft side, so I'd add more flour next time. I also have a great spin-off recipe for what to do with the inside rounds of the biscuits (to save re-rolling and cutting), so stay tuned for that!
Ingredients
250g plain flour
25g cocoa powder
250g butter, diced
140g icing sugar
2 egg yolks
2 teaspoons vanilla extract
125g white chocolate
1/2 cup pistachios, chopped
1/2 cup dried cranberries, chopped
Method
Put the flour, cocoa powder and butter in a bowl and rub in with fingertips until the mixture resembles fine breadcrumbs. Add the sugar, egg yolks and vanilla and mix to a smooth dough. Wrap and chill for 30 minutes.
Roll out the dough between two sheets of baking paper. Cut rounds using an 8.5 cm fluted biscuit cutter and a 3cm cutter for the centres.
Place on a lined baking tray and bake at 180 degrees Celsius for 15 minutes. Cool.
Melt the white chocolate (microwave is easiest!). Spread white chocolate over biscuits then scatter with pistachios and cranberries. Leave to set for about an hour before using.
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