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Ingredients

250g butter, softened
2/3 cup pure icing sugar
1/2 teaspoon vanilla extract
1 1/2 cups plain flour
1/2 cup custard powder
Christmas sprinkles, to decorate

Lemon glaze

1 cup pure icing sugar, sifted
2 tablespoons lemon juice

Method

Step 1 Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.
Step 2 Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle. Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.
Step 3 Make glaze Combine icing sugar and lemon juice in a bowl. Place wire rack with biscuits over a baking tray. Drizzle with glaze. Top with sprinkes. Set aside to set.

Christmas wreath cookies

How to make Christmas wreath cookies

Ingredients

Lemon glaze

Method