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Corgi Biscuits Recipe

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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.