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