Crispy Christmas Wreathes

Directions

1. Line a large baking/ cookie tray with baking parchment and lightly spray with nonstick cooking spray. Set aside. 
   
2. Add butter to a large pan and melt over a low heat. 
3. Add in the marshmallows and cook, stirring constantly, until melted and smooth. 
4. Remove the pan from the heat, add the food colouring and vanilla extract, whisking until evenly blended. 
5. Add the cornflakes and stir gently until well-coated. 
6. Working quickly to avoid the mixture hardening, use two small spoons (or your lightly oiled fingers) to drop small amounts- roughly two tablespoons, of mixture onto your prepared cookie sheet. Using your fingers, shape these mounds into wreath shapes with open centres. 
7. Add the red candy-coated chocolates for berries while the wreath cookies are still sticky. 
8. Set the finished wreath cookies aside to dry for several hours until they are filthy and hold their shape. 
9. The finished cookies can be kept in an airtight container at room temperature for one month. Enjoy!