Features and Magazines

Coffee and Chocolate Christmas Wreath

By Kelly Lucas-Carmody

Nov 28, 2025

Ingredients

1 tsp instant coffee granules
2 tsp boiling water
250g butter, softened, chopped
2 eggs
1½ cups (330g) firmly packed CSR Dark Brown Sugar
¼ cup (25g) dutch cocoa powder, plus extra to serve
3½ cups (525g) White Wings Plain Flour (measure flour in two equal amounts)

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Chocolate Sauce

¼ cup (60ml) pouring cream
100g dark (semi-sweet) chocolate, chopped coarsely
1½ tbsp hazelnut-flavoured liqueur

Method

Combine coffee with the water in a small bowl; stir until coffee dissolves.
Beat butter, eggs and sugar in a small bowl with an electric mixer until combined. Divide mixture into two medium bowls. Stir coffee mixture and cocoa into one bowl; keep the other bowl plain. Stir one amount of the sifted flour into the coffee mixture. Stir the remaining flour into the plain mixture.
Turn coffee dough onto a lightly floured surface; knead until smooth, wrap in plastic wrap. Knead plain dough until smooth, wrap in plastic wrap. Refrigerate doughs for 30 minutes.
Roll each dough half between sheets of baking paper until 5mm thick; place on oven trays, refrigerate for 15 minutes.
Preheat oven to 180°C. Line two oven trays with baking paper. Draw a 25cm circle on each piece of baking paper; turn paper, marked-side down, on trays. (Use circles as a guide to position stars for wreath.)
Using the largest star cutter, cut out 40 stars. Use remaining cutters to cut out different-sized stars, re-rolling scraps as necessary. (Refrigerate dough for 10 minutes to firm if it becomes too soft.) Following the shape of the circle, place stars on trays, slightly overlapping to make two wreaths.
Bake wreaths for 15 minutes. Cool wreaths on trays for at least 1 hour before carefully transferring to the storage container.
Before serving, make chocolate sauce.
Dust wreaths with extra cocoa, serve with sauce.

Chocolate Sauce method

Bring cream almost to the boil in a small saucepan; remove from heat. Add chocolate then liqueur to pan; stir until smooth.
Stand for 30 minutes or until thick.

The wreaths are extremely fragile; slide the wreaths, on the baking paper, onto the upside-down lid of an airtight container, and secure the container, upside down, to the lid. The wreaths will keep in an airtight container for up to two weeks.

You need three or four different sized star cutters to make these wreaths. We used 8cm, 6cm, 5cm and 3cm.

Source: CSR Sugar