Happy 4th Sunday of Advent! During my summer vacation I went through a 100 years old Danish pastry cook book. One of the recipes in the book was this vanilla wreath (which I assume is a Christmas cookie). I have altered the recipe so that it is vegan (by using plant based milk and butter). The recipe does not specify the temperature of the oven, either, it just states that it should be at low heat. So, I had to guess what this means.
These cookies are really cute as decoration as well:
Classic Vanilla Wreaths
Ingredients
- 190 g sugar
- ½ tsp vanilla extract
- 1 tsp deer antler salt about 4 g
- 1 ¼ dl plantbased milk
- 375 g flour
- 125 g vegan butter at room temperature
- Plantbased milk and sugar as decoration
Instructions
- In a bowl, whisk together sugar, vanilla, deer antler salt, and milk
- Add the butter as well by crumbling it between your fingers into the bowl
- Add the flour and mix the dough until it has an even texture
- Let the dough rest in the fridge for about 1 hour to cool it
- Place the dough on a kitchen table sprinkled with flour and roll it flat (about 4 mm thick)
- Cut wreaths in the dough by using a circular cookie cutter with a wavy edge (7.5 cm in diameter). Use a circular cookie cutter (2 cm in diameter) to cut out the middle of each wreath (I used my icing nozzle)
- Brush each wreath with plant based milk
- Pour sugar on a plate and dip the milk-covered side of the wreath in the sugar
- Place all the wreaths on baking paper with the sugar-side up
- Bake the wreaths at 150°C for 10-15 min
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