Cookie wreath made from dark shortcrust pastry

Preparation with the Bake Affair chocolate cookie baking mix :

1. Open the freshness seal and pour the baking mix into a large bowl or a Thermomix mixing bowl.
2. Cut 165g of cold butter into small pieces and add it to the baking mix in the bowl along with 1 tablespoon of water. Knead into a dough by hand, with a food processor, or with the Thermomix for about 2-3 minutes.
3. Wrap the dough in cling film and chill for about 60 minutes or overnight. After the chilling time, preheat the oven to 170°C (top/bottom heat) and line two baking sheets with baking paper.
4. Dust the work surface and the dough with flour. Roll out the dough to about 5mm thick.
5. Cut a 5cm thick ring out of the dough and use a cookie cutter to cut out cookies and place them on the ring as desired.
6. Bake on the middle rack (depending on the size of the cookies) for about 10-15 minutes, until the cookies are lightly browned. Let cool briefly and remove from the baking sheet.

For the glaze:

1. Mix sugar, lemon zest and lemon juice in a bowl until spreadable.
2. Use a pastry brush to portion the icing onto the cookies and spread it evenly.
3. Decorate the cookies as desired and then refine them with a little icing sugar.