1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter, at room temperature
1 extra large or jumbo egg, at room temperature
5 red glace cherries, cut into small pieces
holly leaves or a ribbon bow
icing sugar for dusting
Adjust oven rack to one slot above the middle shelf. Preheat the oven to 180°C.
Line one large or two smaller baking trays with baking paper.
In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture looks curdled.
Take the chocolate chips out and keep on the side to melt later for the garnish.
Add the dry mix to the butter mixture.
Use a spatula to blend the ingredients together. When a crumbly mixture forms, use your hand to lightly bring everything together.
Shape the dough into a flat round disk, wrap in cling film and leave to rest for 30 minutes at room temperature.
Place the dough between 2 lengths of baking paper.
Roll out the dough to ± 2 – 3 mm thick. Place the dough (still between the paper) in the freezer for 30 minutes to firm. Remove from the freezer. Loosen the top sheet and flip the dough, still on the loose paper, over. Now peel away the sheet on top. Cut out star shapes with a cookie cutter. Gently lift the stars onto the lined baking tray.
Top stars with small cherry pieces.
Bake for 10 – 15 minutes.
Cool completely on the baking tray while you melt the chocolate.
Place the choc chips into a medium mixing bowl.
Fill a smaller mixing bowl with boiling water and place the chocolate bowl over the bowl with boiling water. Leave for ± 5 minutes to soften and then stir gently until melted.
To Shape The Wreath
Use the lid of a saucepan to draw a perfect circle ± 22 – 25 cm in diameter on a suitable background.
Pack biscuits out on the outline of the circle.
Spoon the melted chocolate into a small sandwich bag and snip a tiny, tiny hole in one corner.
Pipe biscuits with thin chocolate lines, wait for chocolate to harden.
Dust with icing sugar and garnish with holly leaves or a ribbon bow.