Crown Biscuits Recipe
Uploaded by Renshaw Baking
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- 200 g Renshaw Colour Melts White
- 200 g Renshaw Colour Melts Pink
- Great British Glitter Flakes
- Gold and silver dragées
- Red and blue piping icing
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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 Renshaw Colour Melts White and Pink following the instructions on the back of pack.
Pour each melted colour melt into one shallow bowl per colour.
Dip the crowns into the two colour melts and add Great British Glitter Flakes or dragées to decorate.
Leave the decorated crowns to set on greaseproof paper.
Pipe line on the crowns in red and blue piping icing and again leave to set.