Pumpkin Spice Cookie Wreath

Method

• 1)

  In a large bowl, mix the flour, sugar and the spices before adding the butter.

• 2)

  Gently rub the butter with the dry ingredients until the mixture becomes like sand.

• 3)

  Add the egg and vanilla, mix it gently into the flour mixture using your finger tips before gently kneading it and bringing it together to form a disc.

• 4)

  Roll it on a lightly floured surface, into a thickness of about 6mm to 1cm.

• 5)

  You can roll it in between 2 baking papers, and you can use guides to help you get a uniform thickness.

• 6)

  Using 2 plates, one bigger and a smaller in the center, gently cut 2 large circles with 2 medium circle in the middle.

• 7)

  Use the scarps of cookie dough to create smaller cookies that you’ll use to decorate such as stars and hearts.

• 8)

  Transfer the cookies to a baking tray, chill for 15-20min then bake in the preheated oven for 20min or until lightly golden.

• 9)

  Cool completely on a wire rack before decorating.

To make the cream

• 1)

  Place the mascarpone in a bowl and whisk until creamy.

• 2)

  Add the whipping cream and whip on medium-high until cream is thick and fluffy.

• 3)

  Gently fold in the vanilla. Keep chilled until ready to use.

To assemble:

• 1)

  Transfer the cream to a piping bag if using, fitted with a star tip, or simply use a spatula.

• 2)

  When the cookies are completely cooled, place on the cake board or cake stand, spread or pipe some cream on the first layer then sandwich the second layer on top.

• 3)

  Pipe or spread some more cream on top and decorate with meringues, smaller cookies, dried fruits and edible flowers.

• 4)

  Keep refrigerated until ready to serve.