Coconut wreaths without eggs and not only suitable for Christmas

Mix the dough in a bowl with your hands. Gradually add the rum spoon by spoon, as needed. Place the dough on a floured surface, form a loaf, wrap in foof foil and let it chill in the fridge for half an hour.

Then, take the dough out of the refrigerator, let it stand for a while so that it is less dense and carefully roll it out on a floured rolling pin to a thickness of about 1/4 inch.

Cut out smaller circles with a diameter of 1.5-2 inches with the molds, cut out the center (I will make wreaths) and place them on a baking sheet lined with baking paper.

With a fork, I make little cuts on each wreath and bake. I baked at 355 °F / 180 °C for about 10 minutes depending on the size (follow your oven - every oven bakes differently). Do not bake them for too long, the pastry should remain nice white on top even after baking, only baked to light brown on the bottom. Let the baked pastry cool a little on the baking sheet and then roll it in powdered sugar mixed with vanilla sugar, similar to vanilla rolls. Store the cooled pastry in the cold in an airtight container.

Note: This dough is without eggs, so the wreaths are pretty white and thanks to the potato starch in the dough, they hold their shape nicely during baking. I recommend baking the pastry a little earlier before Christmas, it needs a few days to set.