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1
Preheat oven to 180'C or 160'C fan forced ,and line two baking trays with non-stick baking paper .
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2
Using electric beaters ,beat butter and icing sugar until light and creamy .
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3
add the vanilla essence and the egg and beat until combined .
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4
Mix in the flour with a knife until evenly combined ,then gather the dough into a ball .
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5
Turn out onto a sheet of non-stick baking paper and roll out to about 7mm thick .
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6
Using an 8.5 round shaped cutter to cut out the biscuit shape ,then place them on prepared trays .
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7
Cut 3.5cm rounds from the centre of each biscuit and add to left over dough scraps then gentle reroll dough and cut out more biscuit shapes .
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8
Bake for 15mins or until lightly golden ,swapping trays over half way through cooking .
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9
cool biscuits on the trays for 5mins before placing on a wire rack to cool completely .
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10
Knead the icing until pliable,then roll out roughly .
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11
Drop 30 drops of green food colouring onto the icing mixture and knead until evenly incorporated ,lightly dust your work surface with icing sugar and roll out icing until about 2mm thick .
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12
using a leaf- shaped cutter cut out leaves .
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13
or as I do cut leaf shapes free hand and score them with lines to resemble leaf veins .
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14
Arrange leaves over the biscuits so that they resemble a wreath .
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15
press the red m'm's onto the leads to decorate .
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16
set aside for about 30mins to allow the icing to set and harden .
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17
store in an airtight container .
