Ingredients
Method
1.Beat butter, rind and sugar in a medium bowl with an electric mixer until combined. Stir in sifted flours, in two batches. Knead dough on a floured surface until smooth. Wrap dough in plastic; refrigerate 30 minutes.
2.Preheat oven to 180°C. Line two oven trays with baking paper.
3.Roll three-quarters of the dough between sheets of baking paper until 3mm thick; cut 20 x 6.5cm rounds from dough. Place rounds 4cm apart on oven trays.
4.Roll remaining dough between sheets of baking paper until 3mm thick. Using a 4cm holly cutter, cut out leaves from dough.
5.Brush edge of each round of dough lightly with water; arrange leaves, overlapping slightly, around edge. Sprinkle leaves lightly with extra sugar.
6.Bake about 20 minutes. Cool on trays.
Wreaths will keep for 2 weeks in an airtight container.
Note
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