1 box Simple Mills Artisan Bread Mix
1 teaspoon baking powder
1/2 cup (120g) unsalted butter, softened
1/2 cup (75g) plus 1 tablespoon coconut sugar
2 large egg yolks at room temperature
5 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups (195g) unsalted pumpkin seeds, coarsely chopped (for topping)
*you can also use unsalted pistachios!
1/2 cup (95g) dried cranberries, coarsely chopped (for topping)
1 cup (200g) coconut butter, melted (for icing)
1/4 cup (23g) coconut flour, for rolling dough
With electric mixer or by hand, mix butter and coconut sugar until smooth. Mix in yolks, lemon zest, and vanilla. Gradually mix in Simple Mills Artisan Bread.
Shape dough into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 350F / 180C (160C Fan).
Transfer dough to a piece of parchment paper sprinkled with coconut flour. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centre of wreaths using a 7/8-inch round cutter. You may need to re-refrigerate as you work.
Space 2 inches apart on baking sheets lined with parchment paper.
Refrigerate until firm, about 15 minutes.
Bake 10-12 minutes, watching closely so they don't burn. Baking times may vary by appliance.
Let cool completely before moving.
Top with melted coconut butter, pumpkin seeds, and dried cranberries. Let cool before serving.