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Classic Vanilla Wreaths

Course Dessert
Cuisine Danish
Servings 50 cookies

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