Method (cookies)

1. In a medium sized mixing bowl, cream the dairy-free butter until smooth.
2. Sift in the flour, cornflour, icing sugar and ground pistachio nuts. Add in a drop of green food gel to make the colour more vibrant (optional). Mix until well combined then mix in the milk. The dough should be firm but pipeable. If needed, add in a-little more milk.
3. Transfer the dough to a piping bag fitted with a small star nozzle. You may want to work with only half of the dough at a time as it is tough.
4. Line a baking tray with grease-proof paper. Pipe little swirls in a circle shape (refer to the photos for reference and example). As the dough is firm, it takes a-little pressure to pipe them out.
5. Pace the cookies in the freezer for 10 minutes to firm up. During this time, preheat oven to 170℃ fan.
6. Once the cookies are very firm, bake in the middle of then oven for 15 minutes until they feel firm to the touch. Remove from the oven and allow the biscuits to cool on the tray before transferring to a wire rack to cool down fully. Serve as they are or decorate into Christmas / festive wreaths.

Method (decorating)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
2. Dip the top of each biscuit into the white chocolate.
3. While the chocolate is wet, roll out little bits of red fondant, shape into bows and place on the chocolate. You can even add on some festive sprinkles.
4. Serve and enjoy.