Jam wreaths

These jam wreath cookies get into the fun festive spirit of Christmas. Keep wreaths in an air tight container for up to 2 weeks.

  • 30 mins preparation
  • 20 mins cooking
  • Makes 20
  • Print
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!
Looking for more Christmas cookies or more wreath recipes?


Jam wreaths
  • 250 gram butter, softened
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup (75g) caster (superfine) sugar
  • 2 cup (300g) plain (all-purpose) flour
  • 1/2 cup (100g) rice flour
  • 1 tablespoon caster (superfine) sugar, extra
  • 1/2 cup (160g) raspberry jam


Jam wreaths
  • 1
    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.
  • 2
    Preheat oven to 180°C. Line two oven trays with baking paper.
  • 3
    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.
  • 4
    Roll remaining dough between sheets of baking paper until 3mm thick. Using a 4cm holly cutter, cut out leaves from dough.
  • 5
    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.
  • 6
    Bake about 20 minutes. Cool on trays.


Wreaths will keep for 2 weeks in an airtight container.

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