- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- 200 g milk chocolate
- 250 g Renshaw Jet Black Ready to Roll Icing
- Red piping icing
- Gold dragées
Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter 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 crown shaped cutter (or cut around a crown shaped template) cut out the shortbread crowns 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.
Melt the 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.