Basket
Subtotal £0.00
Shipping Calculated at checkout
Checkout

Corgi biscuits

Corgi biscuits


15-20
10

Inspired by the beloved corgis belonging to The Queen, these delicious shortbread biscuits are dipped in yummy milk chocolate and decorated with the Renshaw ready to roll icing.

Shortbread

Ingredients

125g butter or margarine

55g caster sugar

180g plain flour – sieved

Method

Heat the oven to 190°C/375°F/gas mark 5.

Cream together the butter or margarine 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 shaped cutter or shaped template, cut out the corgi 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.

Decoration

Ingredients

200g Belcolade milk chocolate

250g Renshaw jet black ready to roll icing

Red piping icing

Gold dragees

Method

Melt the milk chocolate over a bowl of boiling water.

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.

Recipe courtesy of Renshaw

« View more

Compare ()
REMOVE ALL
Compare ()

Product comparison

Title
Price
Loading...