Cookie Wands | christmas wreath veggie tray | Orangesandavocados

christmas,cookies,baking,morrisons,mkitchen,xmas,treats


#Cookie #Wands
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Wow your kids this Christmas with these brilliant Cookie Wands. Just follow this step by step video from one of our MKitchen chefs. For more great Christmas recipes, visit our online magazine at

makes 20
prep in 45 mins
cook in 10 mins
veggie

✷ 75g unsalted butter, softened
✷ 40g Tate & Lyle Fairtrade Caster Sugar
✷ 1 tbsp Lyle’s Golden Syrup, plus extra
for decorating
✷ 1 small egg
✷ ½ tsp vanilla extract
✷ 150g plain flour
✷ 200g Ready To Roll White Icing
✷ 50g plain chocolate
✷ 25g milk chocolate
✷ 25g white chocolate
✷ 1 tbsp icing sugar
✷ edible silver balls

1 Beat the butter, sugar and golden syrup until
fluffy. Beat in the egg and vanilla extract,
then add the flour and mix to make a soft
dough. Knead until smooth, wrap in
clingfilm and chill for 30 minutes.
2 Roll the dough out to 5mm thick and cut out
20 biscuits using a 5cm star cutter. Push a
cake pop stick* halfway through each
cookie. Place on parchment-lined baking
trays and chill for 30 minutes.
3 Preheat the oven to 180°C/160°C fan/Gas 4.
Bake the cookies for 10-12 minutes or until
golden, swapping the trays over halfway.
Cool on a wire rack.
4 To decorate, knead lightly and roll the
Ready To Roll White Icing out to 3mm
thick. Cut out star shapes, brush the cookies
with a little golden syrup then press on the icing
stars.
5 Melt the plain, milk and white chocolate in
separate pans. Thinly spread the melted
chocolates on to parchment paper and leave to
set (do not chill). When firm, stamp out
different-sized stars.
6 Mix the icing sugar with 1 2 tsp water until
smooth and use to stick the chocolate stars then
an edible silver ball on to each biscuit. Wind
ribbon around the sticks to finish if desired.
*Cake pop sticks are not available in Morrisons
christmas wreath veggie tray

Wow your kids this Christmas with these brilliant Cookie Wands. Just follow this step by step video from one of our MKitchen chefs. For more great Christmas recipes, visit our online magazine at

makes 20
prep in 45 mins
cook in 10 mins
veggie

✷ 75g unsalted butter, softened
✷ 40g Tate & Lyle Fairtrade Caster Sugar
✷ 1 tbsp Lyle’s Golden Syrup, plus extra
for decorating
✷ 1 small egg
✷ ½ tsp vanilla extract
✷ 150g plain flour
✷ 200g Ready To Roll White Icing
✷ 50g plain chocolate
✷ 25g milk chocolate
✷ 25g white chocolate
✷ 1 tbsp icing sugar
✷ edible silver balls

1 Beat the butter, sugar and golden syrup until
fluffy. Beat in the egg and vanilla extract,
then add the flour and mix to make a soft
dough. Knead until smooth, wrap in
clingfilm and chill for 30 minutes.
2 Roll the dough out to 5mm thick and cut out
20 biscuits using a 5cm star cutter. Push a
cake pop stick* halfway through each
cookie. Place on parchment-lined baking
trays and chill for 30 minutes.
3 Preheat the oven to 180°C/160°C fan/Gas 4.
Bake the cookies for 10-12 minutes or until
golden, swapping the trays over halfway.
Cool on a wire rack.
4 To decorate, knead lightly and roll the
Ready To Roll White Icing out to 3mm
thick. Cut out star shapes, brush the cookies
with a little golden syrup then press on the icing
stars.
5 Melt the plain, milk and white chocolate in
separate pans. Thinly spread the melted
chocolates on to parchment paper and leave to
set (do not chill). When firm, stamp out
different-sized stars.
6 Mix the icing sugar with 1 2 tsp water until
smooth and use to stick the chocolate stars then
an edible silver ball on to each biscuit. Wind
ribbon around the sticks to finish if desired.
*Cake pop sticks are not available in Morrisons