Bakewell wreaths recipe
Edible gifts are a surefire pleaser at Christmas, and these bakewell wreaths are no different, with the classic British bake made into bitesized delights. This recipe makes big batches for pennies so it's easier on your wallet too, so sharing the love this Christmas will be a breeze. See method
- 275g plain flour, plus extra for dusting
- 150g unsalted butter, diced
- 85g caster sugar, plus 1 tsp
- 1 small lemon, zested
- 2 large eggs
- ½ tsp almond extract
- 50g flaked almonds
- 125g glacé cherry halves
Each serving contains
of the reference intake
Put the flour in a bowl with a pinch of salt and use the tips of your fingers to rub in the butter until it resembles sandy breadcrumbs. Stir through the sugar and lemon zest.
Add 1 egg and the almond extract and mix just enough to bring together in a dough. Shape into a disc, then wrap in clingfilm and transfer to the fridge for 1 hr.
Preheat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly floured surface to about 4mm thick. Cut out rounds with a fluted 6cm cutter, then use a 1.5-2cm cutter (or the lid of the almond extract bottle) to stamp holes in the centre; transfer to lined baking sheets. Reroll the trimmings and repeat to make about 55 biscuits.
Beat the remaining egg and brush over the biscuits. Decorate with the almonds and cherries, then sprinkle with 1 tsp sugar. Bake for 18-20 mins, turning the trays halfway through, until golden. Leave to cool for 5 mins, then transfer to a wire rack to cool completely. Will keep for up to a week in an airtight container.
Tip: The biscuit dough can be frozen from the end of step 2.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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