Spiced Christmas shortbread cookie wreath

Jazz up your Christmas table this year with this spiced shortbread cookie wreath, which is great to look at and great to eat! It's such a breeze to make and looks an absolute treat as a centrepiece.

By Jo Wilcox
  • 25 mins preparation
  • 10 mins cooking
  • Makes 40
  • Print


  • 250 gram butter, softened
  • 1 cup icing sugar
  • 1 teaspoon vanilla bean paste
  • 2 cup flour
  • 1/2 cup cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon each mixed spice, cardamom, ground ginger
  • icing sugar, for dusting


  • 1
    Using an electric beater, beat butter, icing sugar and vanilla on medium speed for about 3-4 minutes until pale. Sift over flour, cornflour, baking powder and spices and mix on low speed until combined and starting to form a ball.
  • 2
    Transfer to a clean, lightly floured surface and knead gently into a ball. Place in a covered container and chill for at least 30 minutes. Preheat oven to 160°C and line 2 flat trays with baking paper.
  • 3
    Divide dough into quarters and work with one piece at a time. Roll out dough to a 5mm thickness between 2 sheets of baking paper and cut out shapes using festive cookie cutters. Gently transfer to the trays, leaving a little room between each; to make a wreath, overlap some of the cookies in a circle (see tips). Bake for 10-12 minutes or until just starting to turn golden.
  • 4
    Cool on the trays for 2-3 minutes before transferring to a cooling rack. Dust with icing sugar before serving.


• If you’d like to decorate the cookies, try this pure white icing. Whisk 1 egg white until foamy, then gradually whisk in about 1¾ cups icing sugar and 2 tsp lemon juice until smooth and firm enough to pipe. Add a little extra icing sugar if needed. • The wreath is a table centrepiece (it’s too fragile to hang). We added a few loose cookies on top and strung a ribbon through one just for effect.