Christmas wreaths

Name: Christmas wreaths
Cook time: 40 min
Total time: 115 min
Yield: 20
Ingredients: 1 vanilla bean; 125 g unsalted butter at room temperature; 100 g light brown caster sugar; 2 medium sized egg; 200 g wheat flour; 1 mespoint salt; 2 el almond shavings; 100 g powdered sugar; 2 el boiling water

Christmas wreaths with almond shavings

Ingredients

Kitchen Stuff

1 rolling pin
1 cutter for Christmas wreaths (about 6 cm)
1 baking paper

Directions

Halve the vanilla pod lengthwise and scrape out the marrow with the tip of a knife.
Beat the butter and caster sugar lightly and lightly in 4 minutes. Add the vanilla and the egg. Sift the flour and the salt above and mix briefly to a smooth dough.
Make a ball and leave at least 1 hour in the refrigerator.
Preheat the oven to 160 ° C.
Divide the dough into 2 equal pieces. Put 1 piece in the refrigerator until use.
Roll out the other piece of dough with a rolling pin on a floured worktop into a thin piece of approx. 5 mm thick.
Using the cutter, cut out approx. 10 small circles and place them on a baking tray covered with parchment paper.
Split the other egg and beat the egg yolk. Brush the wreaths thinly with egg yolk and sprinkle with almond shavings.
Bake the rings in the oven for about 15 minutes until golden brown and done.
Allow to cool for 5 minutes on the baking tray and let them cool completely on a rack.
Roll out the rest of the dough and also cut out about 10 wreaths. Place them on a griddle covered with parchment paper and bake for about 15 minutes until golden brown and done.
Allow the cookies to cool. In the meantime, fold a piece of baking paper.
Mix the icing sugar with the boiling water to a thick glaze (yoghurt thickness).
Fill the corn with glaze and decorate the wreaths without almond shavings with snowflakes and dashes.
Sprinkle the Christmas wreaths with almond shavings lightly with icing sugar.