Vanilla wreaths with Agrain® 04 Whisky Mask flour

Preparation time:

4 hours including rest and baking time

Skill level:



40 vanilla wreaths


200g wheat flour

50 g 04 Whisky Mask flour

200g butter

120g sugar

1 small egg

1 rod vanilla, the grains

Here's how

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! 

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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04 Agrain Super Grain Flour - Whisky