METHOD

1. Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2–3 minutes or until well combined. Add the flour and beat until the mixture just comes together to form a smooth dough. 
   
2. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm. 
   
3. Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Trace 2 x 14cm circles onto each sheet and turn the paper over to prevent any pencil marks transferring. 
   
4. Using an 8cm star-shaped cutter, cut 28 stars from the dough, re-rolling as necessary. Arrange 7 stars around each circle, overlapping the tips to create wreath shapes. Bake for 20–25 minutes or until golden. Allow to cool completely on the trays. 
   
5. Dust with icing sugar and tie the wreaths with string or ribbon to hang. Makes 4
   

Tip: Store wreaths in an airtight container for up to 2–3 days and hang them on Christmas Eve.