Made with McKenzie's Buckwheat and Tapioca flours - more nutritious than ordinary flour - your whole family will love these Chocolate Wreaths. Not only do they look beautiful and festive but they taste great too! Thread through a shiny ribbon and you have yourself a lovely handmade gift.
Preparation time: 25 minutes
Cooking time: 20 minutes
125g butter, cubed and softened
⅔ cup caster sugar
1 tsp vanilla extract
1 ¼ cup McKenzie's Buckwheat Flour
⅓ cup McKenzie's Tapioca Flour
¼ cup cocoa
¼ tsp McKenzie's Baking Powder
¾ cup McKenzie's Shredded Coconut
15-20 drops green food colouring
100g dark chocolate, melted
Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
Place butter, sugar and vanilla into the bowl of an electric mixer. Beat until pale and creamy. Slowly add flours, cocoa and baking powder until mix is combined. Remove to a lightly floured surface and bring together with your hands.
Roll mixture out to 5mm thickness and cut into rounds using a 6cm round fluted cutter. Then using a 2cm round cutter, remove the centre of the rounds. Place onto tray and refrigerate for 10 minutes. Bake for 20 minutes and place on a cooling rack to cool completely. Repeat with remaining dough until all has been used.
Place coconut in a plastic bag with food colouring, shake until coconut is well coated. Spread biscuits with melted chocolate, sprinkle with green coconut and decorate with red balls. Tip: Thread some ribbon through wreaths and give as gifts.