Saturday, 2 June 2012
Corgi Biscuits for the Jubliee Celebrations...
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
Makes 10-12 biscuits
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