Lemon And Almond Christmas Wreath Cookies
by Hetal Kamdar
Ingredients
- 100 gm butter
- 250 gm raw sugar
- 100 gm almond meal or ground almonds
- 150 gm wheat flour
- 50 gm plain flour
- 1/2 tsp baking powder
- 1 large grated rind of lemon
- juice of 1 large lemon
- 1 tsp vanilla extract
- pure icing sugar
Step 1 of 8
Preheat oven to 160C (325F). Line a cookie tray with baking paper.
Step 2 of 8
Place butter and sugar in a large bowl and beat with an electric mixer for about 5 minutes until pale.
Step 3 of 8
Add almond meal, flour, baking powder. lemon juice, lemon rind, and vanilla extract.
Step 4 of 8
Beat for a further 2 minutes until combined. Refrigerate the dough for 20 minutes.
Step 5 of 8
Roll the dough out between 2 sheets of baking paper to about 5mm thickness.
Step 6 of 8
Using a fluted cookie cutter, cut 10 rounds from the dough. Place these on the prepared baking tray.
Step 7 of 8
Using a 3.5cm appx round cookie cutter, cut a circle from the center of each cookie.
Step 8 of 8
Gather the cutout rounds and offcuts of the dough. Roll out again to a 5mm thickness and repeat the process till all dough is used up.
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