These jam wreath cookies will easily get you into the festive spirit of Christmas, and they’re so good they can be enjoyed all year round. A light buttery biscuit with a hint of lemon shaped into wreaths and filled with raspberry jam. Yum!
Beat butter, rind and sugar in a medium bowl with an electric mixer until combined. Stir in sifted flours, in two batches. Knead dough on a floured surface until smooth. Wrap dough in plastic; refrigerate 30 minutes.
Preheat oven to 180°C. Line two oven trays with baking paper.
Roll three-quarters of the dough between sheets of baking paper until 3mm thick; cut 20 x 6.5cm rounds from dough. Place rounds 4cm apart on oven trays.
Roll remaining dough between sheets of baking paper until 3mm thick. Using a 4cm holly cutter, cut out leaves from dough.
Brush edge of each round of dough lightly with water; arrange leaves, overlapping slightly, around edge. Sprinkle leaves lightly with extra sugar. Spoon jam into the centre of each wreath.
Bake about 20 minutes. Cool on trays.
Wreaths will keep for 2 weeks in an airtight container.Note