I Accept

We use cookies to ensure you get the best experience on our website. By continuing to browse the site you accept the use of cookies as outlined in our Privacy Policy.

You are here: Recipes > Corgi Biscuits Recipe

Corgi Biscuits Recipe

Uploaded by



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


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.