Christmas Cookie Wreath

Did you know you can also bake cookies with our Rich Fruit Cake Baking Mix?

Prep: Prep Time: 20 minutes plus additional freezing tim
Bake: 12-18 Minutes
Eat: 60 cookies

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-Use these ingredients, not the packet recipe.
2 Tbs Hot water (Then, keep adding extra Tbs at a time if needed)
100g Flour
220g Softened Butter

Bakels Ready to Roll White Pettinice
Shredded Coconut
White Chocolate to stick wreath together (optional if gifting in boxes)
Chocolate or candies of your choice to add more flair to your wreath.


Baking instructions
  1. Mix Gold Label Fruit Cake Mix, Hot Water, Flour and softened butter on low speed in a mixer, or for one minute or mix by hand.
  2. Scrape down bowl and mix for a further minute on second speed.
  3. Dough will be sticky, so recommended you put onto baking paper and flatten with hand.
  4. Cover with another sheet of baking paper and roll out to 3mm thick.
  5. Place into the freezer to harden before cutting.
  6. Time will depend on how thick you rolled out.
  7. Remove from freezer, peel off top baking paper sheet.
  8. Quickly cut out as many shapes as possible and transfer evenly spaced on a baking tray while still hard.
  9. (You may need to return to freezer)Bake at 185c° for 15 to 20 minutes (Ovens may vary) Keep an eye on it, as it s a darker dough and it will be hard to tell if it s burning at the edges.
  10. Cool completely and decorate as per images below.
  11. See full step-by-step photos at Pettinice: Christmas Cookie Wreath.
  12. Enjoy!

© Recipe decoration for Bakels by @makeprettycakes

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