Easter cinnamon wreath
- Good Food team
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(Makes 16 biscuits without offcuts)
Easy
Prep: 15 mins
Cook: 15 mins
plus 1 hr chilling
0 reviews
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Make this adorable Easter wreath using cinnamon cookies decorated with Maltesers Mini Bunnies, Maltesers and floral icing. It's the perfect treat to accompany a cup of tea
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g unsalted butter
-
40g golden syrup
-
85g light brown soft sugar
-
1 egg
beaten
-
2 tsp cinnamon
-
170g plain flour
-
1 tsp bicarbonate of soda
-
8 Maltesers Mini Bunnies
(white and milk)
-
25g Maltesers
roughly chopped
-
coloured icing
to decorate
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Nutrition: per serving
- kcal134
- fat5g
- saturates3g
- carbs20g
- sugars11g
- fibre1g
- protein2g
- salt0.23g
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Method
-
step 1
Melt the butter, golden syrup and brown sugar together in a medium pan on low heat. Once melted and smooth, set aside to cool for 5 mins, then whisk in the egg.
-
step 2
Stir together the cinnamon, flour and bicarb in a large bowl. Pour the wet mixture into the dry and stir to combine, using your hands to bring together into a dough. Form into a flat square, wrap in baking parchment, then leave in the fridge to cool for 1 hr.
-
step 3
Heat the oven to 190C/170C fan/gas 5. Re-use the baking paper you wrapped the gingerbread in to line a large baking tray. Roll out the dough to ½-1cm thick. Use a 6-7cm egg-shaped cutter or round cutter to cut out 16 cookies. You can re-roll the offcuts to make more biscuits, or freeze it for a later date.
-
step 4
Arrange in a circular shape on the baking tray, overlapping at the edges slightly. Bake for 8-10 mins or until golden. Leave to cool completely on the tray.
-
step 5
To decorate, melt the back of the Maltesers Mini Bunnies on a small frying pan on low heat. Press onto the wreath. Scatter over the chocolate Maltesers and use the coloured icing to draw little flowers across the wreath too, if you like.
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