Shortbread Wreath

Makes: 1 x 21cm wreath

  • 250g cold unsalted butter
  • 1 cup icing sugar, sifted,plus extra for dusting
  • 1.5 cups flour, sifted
  • ½ cup rice flour, sifted
  • 1 tsp vanilla essence
  • 1 vanilla pod, seeded

1. Preheat oven to 180°C.

2. Place butter, icing sugar, plain flour, rice flour, vanilla seeds and vanilla essence in a food processor bowl and process until dough just comes together.

3. Grease a 21cm round, loose-bottomed, fluted bunt tin. Press dough into the tin using the back of the spoon.

4. Refrigerate for 15 min. Use a fork and lightly prick the dough.

5. Bake for 40-50 min or until light golden. Allow to cool before attempting to remove from the tin and allow to cool further on a wire rack.

6. Dust with icing sugar.

 Gewurtztraminer complements this dish.

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Recipe Diane Heierli • Photography C&D Heierl