1. CREAM the butter, vanilla and sugar until light and fluffy, and then stir in sifted flours to make a soft dough. Roll between 2 pieces of baking paper to 3mm thickness then chill for 15 minutes or until firm.
2. CUT wreath shapes with a 6.5cm cutter and a smaller 2.5cm cutter for the centre. Re-roll the dough gently to make more biscuits. Place on greased trays and bake in a moderately slow oven 150°C for 25 minutes or until pale golden. Cool on a wire rack for 5 minutes before lifting off onto a wire rack to cool completely. Then place on to a paper lined tray.
3. MELT 175g of the white chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20-second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Stir in the green gel colour then spoon the chocolate into a plastic piping bag and snip the end. Pipe 72 small holly leaves onto paper lined trays then allow to set at room temperature.
4. MELT the remaining 275g chocolate as per the instructions above, then spoon into a plastic piping bag with a fine plain nozzle. Pipe the chocolate in a circular pattern over each of the biscuits to give a wreath effect. Position 2 chocolate leaves and some chopped cherry onto each biscuit to resemble holly, then all the chocolate to set at room temperature then store in an air tight container until required.