Corgi Biscuits for the Jubliee Celebrations…
Makes 10-12 biscuits
- 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
- 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.
Recipes and photo credits My Bakes