Royal shortbread biscuits to celebrate Kate Middleton & Prince William's baby

 | By  |  Add comment

These crown-shaped cookies are perfect for baby showers and garden parties...

Royal Shortbread Biscuits
Wooden spoons and aprons at the ready – it's time to celebrate the arrival of the royal baby by whipping up some of these crown-shaped shortbread biscuits...

Royal Shortbread Biscuits

Makes: About 16

INGREDIENTS

  • 100g (4oz) Kerrygold butter, now softer
  • 50g (2oz) caster sugar
  • 150g (6oz) plain flour
  • ¼ tsp ground mixed spice
  • 1 egg yolk
  • Red, white and blue writing icing
  • Silver balls and gold stars or small sweets
  • Crown shaped cutter

METHOD

In a mixing bowl, beat the butter with a wooden spoon until smooth and creamy. Add the sugar and beat for 2-3 minutes until light and fluffy.

Sift in the flour and mixed spice, stirring to combine. Add the egg yolk and bring the mixture together with your hands, kneading lightly until smooth. Wrap and chill for 15-20 minutes.

Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Line 2 baking sheets with baking parchment or greaseproof paper.

Roll out the dough on a lightly floured surface. Use crown-shaped cutters to stamp into biscuits (or use a plain or fluted cutter). Carefully lift onto the baking sheets.

Bake for 10-12 minutes until light golden. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.

Decorate the biscuits with red, white and blue writing icing, then finish them off with silver balls and gold stars or small sweets.


PREP TIME

30 mins

COOK TIME

12 mins plus cooling

NUTRITION INFORMATION

Calories per biscuit 145. Fat per biscuit 5.5g.



For more delicious recipes visit www.facebook.com/KerrygoldUK.

Will you be whipping up these biscuits?

COOL PUDDINGS FOR HOT SUMMER DAYS

SCOFF DOWN THIS HOMEMADE STRAWBERRY TRIFLE

SUPERFOOD BLACKCURRANT ENERGY BARS
Leave your comments below
0 comments

Loading...

Latest in Evening Bag

You might like

You'll like these too

daily news