- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- 250 g Renshaw Grey Ready to Roll Icing
- White writing icing
Pre heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and sugar until it's nice and 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.
Gently press the mixture into a baking tray, prick the surface of the mixture with a fork, and bake in the oven for 15 to 20 minutes until pale-golden brown
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Place in the fridge to cool and then cut into rectangles to serve.
Briefly knead the dough on a floured surface and roll out to a thickness of 0.5cm.
Cut out six gravestone shaped biscuits measuring 5cm x 9cm and six coffin biscuits measuring 4cm x 9cm.
Bake on a baking tray lined with baking parchment for 12 to 14 minutes, until golden brown at the edges.
Leave to cool on a wire rack.
Cover each shortbread biscuit with a thin layer of apricot jam.
Knead the pack of Renshaw Grey Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Place the gravestone biscuits, jam side down, on top of the grey icing and cut around the icing.
Using the white writing icing, pipe around the edge of the grey icing on each gravestone biscuit.
On the coffin biscuits, write RIP on two biscuits, pipe a cross on two other biscuits and a ghost shape on the final two biscuits using the white writing icing.