Corgi Biscuits for the Jubliee Celebrations...

Ingredients


125g (4oz) butter or margarine

55g (2oz) caster sugar

180g (6oz) plain flour – sieved

200g Milk Chocolate Simply Melt

Black Ready to Roll Icing

Red piping icing

Gold dragées

Makes 10-12 biscuits

Steps


Heat the oven to 190°C/375°F/gas mark 5.

Cream together the butter and caster sugar until smooth then gradually stir in the flour to form a smooth paste.

Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.

Roll out the shortbread to 1cm thickness on a work surface lightly dusted with flour

Using a Corgi shaped cutter (or cut around a crown shaped template) cut out the shortbread crowns and place on a baking tray.

Bake for 15 to 20 minutes until pale-golden brown.

Remove from the oven and leave to cool on a cooling rack for 30 minutes.

Melt the Milk Chocolate Simply Melt as per instructions on pack and pour into a shallow bowl.

Dip the shortbread corgi biscuit's feet and nose into the chocolate and leave to set on greaseproof paper.

Pipe a red line of red piping icing onto each biscuit to create a collar and decorate with  gold dragees.

Roll two small balls of black ready to roll icing for an eye and a nose and position onto each biscuit.

Credits : my bakes