Embellished Wreath Cookies


Sugar Cookies
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • Finely grated zest of 1 orange (about 1 tablespoon)
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 2 tablespoons brandy
  • 2 cups confectioners’ sugar, sifted, plus more if needed
  • 1 large egg white
  • 1 to 2 teaspoons fresh lemon juice
  • Candied ginger, finely chopped
  • Candied citrus, finely chopped
  • Pistachios (preferably Sicilian), finely chopped
  • Sugared edible flowers, such as rose petals and violets

Vegan Chocolate Chip Cookies


  • 64g Dairy Free Margarine
  • 48g Unrefined Dark Muscovado Sugar
  • 48g Unrefined Golden Caster Sugar
  • 192g Gluten Free Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Bean Paste
  • 2 tbsp Water
  • 2 tsp Vegetable Oil
  • 140g Vegan Chocolate Chips


  1. In a bowl beat together the dairy free margarine and the two sugars combined. Then add the additional ingredients and mix together until it forms a dough.


  2. Prepare a baking sheet with baking paper and preheat your oven to 180°C (160°C / Gas 4)


  3. Divide the dough and roll into small cookies and place each one on the baking tray. Place the tray in the fridge to chill for 30 minutes to avoid the cookie dough spreading too much in the oven.


  4. Bake the cookies for 10-12 minutes or until golden in colour. Leave to cool on a cooling rack once removed from the oven.