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Serves
30
biscuits
Prep
25
mins
Cooking
20
mins
Find a recipe

Chocolate Wreaths

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Directions
Step 1

Pre-heat oven to 180C (160C fan-forced). Line an oven tray with baking paper.

Step 2

Place butter, sugar and vanilla into the bowl of an electric mixer. Beat until pale and creamy. Slowly add flours, cocoa and baking powder until mix is combined. Remove to a lightly floured surface and bring together with your hands.

Step 3

Roll mixture out to 5mm thickness and cut into rounds using a 6cm round fluted cutter. Then using a 2cm round cutter, remove the centre of the rounds. Place onto tray and refrigerate for 10 minutes. Bake for 20 minutes and place on a cooling rack to cool completely. Repeat with remaining dough until all has been used.

Step 4

Place coconut in a plastic bag with food colouring, shake until coconut is well coated. Spread biscuits with melted chocolate, sprinkle with green coconut and decorate with red decorations.

Tips

  • Thread some ribbon through wreaths and give as gifts.

Ingredients
  • 125g butter, cubed and softened
  • 2/3 cup caster sugar
  • 1 tsp vanilla extract
  • 1 1/4 cup McKenzie's Buckwheat Flour
  • 1/3 cup McKenzie's Tapioca Flour
  • 1/4 cup cocoa
  • 1/4 tsp McKenzie's Baking Powder
  • 3/4 cup McKenzie's Shredded Coconut
  • 15-20 drops green food colouring
  • 100g dark chocolate, melted
  • Red decorations

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Related Products


  • McKenzie's Buckwheat Flour 300g

  • McKenzie's Tapioca Flour 300g

  • McKenzie's Baking Powder 125g

  • McKenzie's Shredded Coconut 215g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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