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You are here: Recipes > Royal Shortbread Stamp

Royal Shortbread Stamp

A shortbread stamp to have on its own with a cup of tea, or to decorate the top of a classic cake. This baking idea is perfect for celebrating the Queen’s Platinum Jubilee.

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Decorating ingredients

  • Shortbread paste
  • Flour
  • 400 g Renshaw White Royal Icing
  • 250 g Renshaw Carnation Red Flower & Modelling Paste
  • Cooled boiled water
  • Icing sugar


Equipment needed:

Step 1

Scalloped cutting wheel, ruler, baking tray, bowl, spoon, 1st class stamp templates (from the internet, adjust size to suit), No1 piping tube, scribing tool or cocktail stick, damp cloth.

Shaping the shortbread:

Step 2

Roll out the shortbread paste on a clean dry surface dusted with flour.

Step 3

Using one of the stamp templates as a guide for size, cut around the edge using the scalloped cutting wheel and the ruler.

Step 4

Bake the stamp shaped biscuits as stated in the biscuit recipe.

Step 5

Once baked allow to cool on a wire rack and set aside.

Decorating the shortbread:

Step 6

On a clean surface, knead the red flower and modelling paste until pliable. Roll out thinly on a light dusting of icing sugar. Cut into rectangles slightly smaller than the size of the biscuits then allow to firm up slightly.

Step 7

Cut out the silhouette of the Queen's head from the template and emboss on to the red rectangle with a scriber or a cocktail stick.

Step 8

Next you need to adjust the royal icing to the two following consistencies in a bowl:(1) Flooding - Let down half the royal icing by adding a few drops of cooled boiled water at a time. The consistency should be fluid and disappear within 30 seconds when dropped off a spoon. Cover with a damp cloth and allow to stand for 15 mins. Pop any bubbles that come to the surface. This will ensure you get a smooth finish. Fill a piping bag with the icing.(2) Using half of what you made above, let down further with cooled boiled water until it becomes water icing consistency.

Step 9

Flood the biscuits with the water icing over the wire rack. Tap to remove the excess. Carefully place the red rectangles onto the biscuits.

Step 10

Make a no1 piping bag with royal icing from the pot. Pipe over the outline created and add '1st' in the corner (as on a stamp) and allow to set.

Step 11

Flood the piped outline, using the piping bag using the flooding consistency icing.

Step 12

Allow to dry in a warm place for approx. 6 hours or until set.