Unique and elegant Christmas-themed biscuits that make a great homemade gift – perfect for a hamper. The lemon and white chocolate provide a simple, sweet flavour combination. The toppings are interchangeable and you can experiment with your own flavours and colours. I went with Pistachio and Cranberries, the slightly salty flavour from the nuts is complimented by the sweet white chocolate and slight bitterness from the cranberries.
250g unsalted butter (softened)
250g caster sugar
Finely grated zest of 3 lemons
1 large egg
500g plain flour
Toppings (these can be changed for your favourite flavours):
150g white chocolate
50g dried cranberries
50g de-shelled pistachio nuts
- Pre-heat the oven to 175° C and line 2 baking trays with greaseproof paper.
- Place the butter, sugar and lemon zest in a bowl and cream together.
- Whilst whisking, add the beaten egg into the mixture.
- Sift in the flour bit by bit and mix with a wooden spoon until the dough comes together.
- Bring the dough into a ball and leave in the fridge for 30 minutes to chill.
- Dust the worktop with flour and use a rolling pin to roll out the dough to approximately 5mm thickness.
- Use a large fluted circular cutter to make the outer wreath, then use a smaller fluted circular cutter to remove the middle so you have a classic wreath shape. Place straight onto the lined baking tray.
- Bake in the oven for 6 minutes until the biscuits are golden brown around the edges.
- Remove from the oven and let the biscuits rest for 30 minutes.
- Decorate. First melt some white chocolate (either in the microwave or over a pan of boiling water). Drizzle the melted chocolate over the wreath. Finely chop up your toppings and distribute across the wreath on top of the white chocolate before it sets – this enables the toppings to set in place.
- Let the chocolate and toppings set before wrapping up with fancy bows as a beautiful Christmas treat!