Royal Shortbread Biscuits
Makes: About 16
- 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
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.
12 mins plus cooling
Calories per biscuit 145. Fat per biscuit 5.5g.
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Will you be whipping up these biscuits?
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