Bakewell wreaths

Edible gifts are a surefire pleaser at Christmas, and these bakewell wreaths are no different, with the classic British bake made into bitesized delights

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the flour in a bowl with a pinch of salt and use the tips of your fingers to rub in the butter until it resembles sandy breadcrumbs. Stir through the sugar and lemon zest.

Step 2

Add 1 egg and the almond extract and mix just enough to bring together in a dough. Shape into a disc, then wrap in clingfilm and transfer to the fridge for 1 hr.

Step 3

Preheat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly floured surface to about 4mm thick. Cut out rounds with a fluted 6cm cutter, then use a 1.5-2cm cutter (or the lid of the almond extract bottle) to stamp holes in the centre; transfer to lined baking sheets. Reroll the trimmings and repeat to make about 55 biscuits.

Step 4

Beat the remaining egg and brush over the biscuits. Decorate with the almonds and cherries, then sprinkle with 1 tsp sugar. Bake for 18-20 mins, turning the trays halfway through, until golden. Leave to cool for 5 mins, then transfer to a wire rack to cool completely. Will keep for up to a week in an airtight container.

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