Baking ingredients
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
Decorating ingredients
- 200 g milk chocolate
- 250 g Renshaw Jet Black Ready to Roll Icing
- Red piping icing
- Gold dragées
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Heat the oven to 190°C/375°F/gas mark 5.
Step 2
Cream together the butter and caster sugar until smooth then gradually stir in the flour to form a smooth paste.
Step 3
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Step 4
Roll out the shortbread to 1cm thickness on a work surface lightly dusted with flour.
Step 5
Using a crown shaped cutter (or cut around a crown shaped template) cut out the shortbread crowns and place on a baking tray.
Step 6
Bake for 15 to 20 minutes until pale-golden brown.
Step 7
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Decorating Instructions:
Step 8
Melt the chocolate over a bowl of boiling water.
Step 9
Dip the shortbread corgi biscuit's feet and nose into the chocolate and leave to set on greaseproof paper.
Step 10
Pipe a red line of red piping icing onto each biscuit to create a collar and decorate with gold dragees.
Step 11
Roll two small balls of Renshaw Jet Black Ready to Roll Icing for an eye and a nose and position onto each biscuit.