4 hours including rest and baking time
40 vanilla wreaths
200g wheat flour
50 g Agrain® 04 Whisky Super Grain Flour
200 g butter
150 g sugar
1 small egg
1 vanila bean
Stir the wheat flour and Super Grain Flour in a bowl.
Crumble the butter into the flour.
Scrape the grains out of the vanilla bean and mix with a bit of the sugar to separate the grains.
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 plastic wrap 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 minced meat machine (the small star shape) and cut the strips 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 pan covered with baking paper.
Immediately bake the vanilla wreaths in the oven for about 12 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 bon appetit!