Celebrate the Queen's birthday with some corgi cookies

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These cute biscuits are a great way to join in the royal celebrations...

Corgi Biscuits Coronation, royal, The Queen

© RenshawBaking.com

It's the Queen's official birthday today (1 June), so now's the perfect time to hang the bunting and bake a batch of these corgi shaped biscuits.

The Queen is a massive fan of her pampered pooches, so boost your royal reputation with some piping icing and a few golden balls to decorate.

Renshaw Corgi Biscuits

Makes: 10-12

INGREDIENTS

  • 125g (4oz) butter or margarine
  • 55g (2oz) caster sugar
  • 180g (6oz) plain flour – sieved
  • To decorate:
  • 200g Milk Chocolate Simplymelt
  • 250g Renshaw Jet Black Ready to Roll Icing
  • Red piping icing
  • Gold dragées

METHOD

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 dog shaped cutter (or cut around a simple corgi 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 Renshaw Milk Chocolate Simplymelt 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 Renshaw Jet Black Ready to Roll Icing for an eye and a nose and position onto each biscuit.




Hip, hip, hooray!

To shop for key ingredients and to discover more amazing bakes, visit Renshawbaking.com.

Will you be giving this recipe a try?

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