This stunning shortbread cookie wreath makes for a perfect holiday-dinner centerpiece. It looks hard to make, but don’t be daunted – there’s no one way to do it. Trust your gut and arrange the cookies however feels right to you. We’re also leaving you lots of room to play with: the colour of the icing and shapes of each decorative biscuit is totally up to you.
The shortbread itself is elevated with a citrusy kick of orange. It’s somehow festive, nostalgic and refreshing all at once. We wouldn’t be surprised if baking this “wreath” becomes a regular part of your annual traditions.
Orange Shortbread Cookie Wreath
- 130 g butter
- 250 g flour
- 11 g baking powder
- 1 pinch sea salt
- 100 g sugar
- 1 egg + 1 yolk
- 1 orange zested
- 1 egg white or meringue powder
- 6 tbsp icing sugar
- Food colouring of your choice
- Sprinkles (optional for cookie decorating)
- Melt butter in small saucepan.
- Put flour, baking powder, salt, sugar, whole egg, yolk, orange zest and melted butter in bowl. Mix with wooden spoon until combined.
- Preheat oven to 180°C.
- On floured work surface, or between 2 sheets of baking paper, roll out dough until it's 5mm thick.
- Using a round cookie cutter or a glass, cut out a hollow disc from the dough. Use the rest of the dough to cut out biscuits in the shape of your choice.
- Place cut-out cookies on parchment-lined baking sheet. Prick cookies with fork. Bake for 10 to 12 minutes.
- Beat egg white with icing sugar. Use food colouring of your choice to colour icing. Use the Royal Icing to decorate cookies and as a "glue" to stick individual cookies to the wreath.