Baking ingredients
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
Decorating ingredients
- 400 g Renshaw Vanilla Frosting
- Selection of sprinkles
Renshaw products used
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Instructions
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 plain flour to form a smooth paste.
Step 3
Wrap the shortbread dough in cling film and leave to rest in the fridge for 30 minutes.
Step 4
Knead the dough lightly and roll out to the desired thickness, on a work top dusted with flour. Use a 4cm round cutter to cut out circle biscuit shapes.
Step 5
Place the circles on a greased and lined baking tray and bake in the oven for 15-20 minutes until pale-golden brown
Step 6
Remove from the oven and leave to cool on a wire rack.
Decorating Instructions:
Step 7
Decant the Renshaw Vanilla Frosting into a piping bag fitted with a 1-1.5cm plain piping tube or simply cut off the end of the piping bag.
Step 8
Pipe a large bulb of vanilla frosting onto half of the biscuits and sandwich each with the remaining biscuits. Press together until the filling floods to the edge of each biscuit.
Step 9
Empty your sprinkles into separate bowls and roll each biscuit in the sprinkle of your choice until all the frosting is coated.
