Create these pretty Christmas wreath cookies using our JEM twist nozzles, Perfect as a festive treat!

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Shortbread Biscuit Recipe
150g Plain Flour
100g Butter
50g Caster Sugar

Place ingredients into a large bowl and knead together until the mixture has a soft consistency.  Roll out to a depth of 5mm. Cut out: 65mm circles & 85mm circles with an approx. 20mm circle cut out of the centre.

Leave for at least 1 hour in the fridge.

Bake at 180ºC (Fan 170ºC) for 10 -12 minutes. Leave on baking tray for a few minutes before removing to a cooling rack to cool completely.

You Will Need
JEM Twist Nozzle – Defined Star (801036)
JEM Twist Nozzles - Star (801035)
Cake Star Disposable 12” Piping Bags-Pack of 12 (84798)
Renshaw Vanilla Frosting (0605813) x2
Cake Star Plain/Fluted Circle Cutters-Set of 6 (84895)
Colour Splash Food colouring Gel-Green Leaf  (0675078)
Katy Sue Silicone Sugarcraft Mould-Bows (85028)
Cake Star Red Modelling Paste-100g (75013)
Purple Cupcakes Christmas Sprinkles (25017)
Jam or other filling
Step 1

Colour the frosting with leaf green gel.

To use the nozzles - Place nozzle close to the surface you are piping on, hold bag in a vertical position, apply pressure and release quickly. For a twist, simply turn the nozzle as you pipe.

Step 2

For the smaller cookies: Take either of the larger twist nozzles, place into a piping bag and add some green frosting. Pipe onto the centre of the cookie.

For the larger cookies: Take either of the two smaller nozzles, fit into a piping bag and fill with green frosting. Pipe four or five rosettes around the cookie.

Fill all the centres with jam and add some Christmas sprinkles on top.

Step 3

Make sugar bows by kneading the red modelling paste until soft. Dust mould lightly with cornflour tipping out the surplus. Push a little paste into the mould and turn out. Add to cookies to make a wreath!

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