4 hours including rest and baking time
40 vanilla wreaths
200g wheat flour
50 g 04 Whisky Mask flour
1 small egg
1 rod vanilla, the grains
Stir the wheat flour and whisky masquerain into a bowl.
Crumble the butter into the flour.
Scrape the grains out of the vanilla rod and mix a bit with the sugar to separate the grains.
Then add the vanilla grains and sugar to the mixture and assemble the whole mixture quickly with the eggs - be careful not to work too much with the dough.
Wrap the dough in a household film and refrigerate for 3-4 hours.
Turn the oven on 185 degrees (over-under heat)
Now the vanilla wreaths must be shaped – let either the dough go through the cake plate of the meat maker (the small star shape) and cut the rods into about 10 cm long pieces and shape them into wreaths. Or use a spray bag with a star-shaped tulle to spray round wreaths onto a baking sheet covered with baking paper.
Immediately bake the vanilla wreaths in the oven for about 10 minutes.
Cool the vanilla wreaths on a rack - they only become crispy once they have cooled down completely.
Wrap them and store them in an airtight container.
Merry Christmas and welcome!