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Spiced Lemon Cookie Wreath

Spiced Lemon Cookie Wreath

33 Portions
Create a beautiful array of cookies
Recipe Ingredients
How to Prepare
Tips
Store the cookie wreath in between layers of baking parchment, in an airtight container for 4-5 days. For longer storage, bake the cookies, leave them to cool and then place in a freezer container. Freeze for up to 3 months. Once thawed, marzipan and ice as above.
Tips
For alternative colour iced cookies: Use a 100g pack Dr. Oetker green Ready to Roll icing to ice approx. 8 x 8 cm (3 inch) holly leaf shaped cookies.
Tips
For striped candy cane cookies, divide a 100g pack Dr. Oetker red Ready to Roll icing into 6 equal portions, and do the same with 100g (3 ½ oz) Dr. Oetker Regal Ice. Roll each portion of icing into 8cm (3 inch) long, thin sausage shapes. Twist a red piece of icing with a Regal Ice strip to form a candy striped twist... tip continued..
Tips
...Press down gently but evenly on a lightly dusted work surface then roll each twist of icing thinly to enable you to cut out a candy cane shape from each twist using a cookie cutter. This method should enable you to cover 6 x 8cm (3 inch) candy cane cookies.
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