As the Christmas season is upon us, nothing makes the spirit bright as listening to Christmas carols and making home baked cookies. Why still make the effort while so many delicious assortments are readily available within the store I don’t know. But to us, Christmas is not really Christmas without some home cooking and dare I say culinary experimenting.
The kitchen feels small with the three of us having a go at trying to make these delicious classic Danish Vanilla wreathes, but it also feels right to laugh together and while the cookies are still hot out of the oven share a bite.
The recipe turns out to be so easy to follow and absolutely right, resulting in perfectly shaped cookies, with a crispy snap and a melting softness of a buttery delight.
Isn’t amazing to be witnessing the creation of our own Christmas traditions, as I have the suspicion that this classic recipe will be with us in the years to come.
- 200g unsalted butter
- 130g caster sugar
- 2 (8g each) Vanilla sugar essence packages Dr. Oetker
- 1 egg
- 300g plain (all purpose) flour
1. Pre-heat the oven to 200C degrees. Place the softened butter, sugar, vanilla and egg in a bowl and whisk on the lowest speed of an electric mixer for a few minutes until the texture turns light and fluffy. Gradually add the flour until all is combined in a thick paste.
2. Lay a backing tray with backing paper. Pipe wreaths using a 13mm open star tip. As the paste is rather thick, use two plastic piping bags one on top of the other for an added strength.
3. Bake in the oven for 7-8 minutes until the edges become golden brown.
4. Leave to cool slightly before removing from the baking sheet. Store in an airtight container for a couple of days.