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.
125g butter or margarine
55g caster sugar
180g plain flour – sieved
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.
Red piping icing
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