Breakfast is the most important meal of the day, and I love my morning cornflakes with milk, bringing back familiar flavours from my childhood. And since Christmas lunch is so heavy, my breakfast on Christmas morning has to be light and simple.
I used this recipe to make one large wreath that was later cut into pieces, however, you could make mini wreaths as well. The recipe doesn’t call for it, but if you like, a little green food colouring will bring these wreaths to life.
Once the mixture sets into wreaths, they cannot be moved or else they will disfigure and break, so leave them to completely set before storing in an airtight container for up to three days.
Makes: 1 large wreath or 4 mini wreaths
- 100g unsalted butter
- 200g mini marshmallows
- ½ tsp vanilla extract
- ½ almond extract
- 125g cornflakes
- 50g sesame seeds
- 60g white chocolate, melted
- Christmas sprinkles (optional)
- Line a baking tray with baking paper and oil.
- In a large saucepan, melt the butter and marshmallows. Mix well until combined.
- Remove from the heat and add the vanilla and almond extracts, stirring well.
- Add the cornflakes and sesame seeds and stir. Form the mixture into a wreath shape using the bottom of a bottle as a template on the baking paper. Move quickly as it will start to set fast.
- Leave the wreath at room temperature to set. Once hardened, drizzle over the melted white chocolate and Christmas sprinkles, if desired.
- Do not overheat the butter and marshmallow mixture or it will split.
- Once all the ingredients are combined, work quickly to avoid it setting while shaping.
- The sprinkles are optional, but they certainly add a festive look to the wreath.
For Day 5’s brandy balls recipe, click here