The Queen is a massive fan of her pampered pooches, so boost your royal reputation with some piping icing and a few golden balls to decorate.
Renshaw Corgi Biscuits
- 125g (4oz) butter or margarine
- 55g (2oz) caster sugar
- 180g (6oz) plain flour – sieved
- To decorate:
- 200g Milk Chocolate Simplymelt
- 250g Renshaw Jet Black Ready to Roll Icing
- Red piping icing
- Gold dragées
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 dog shaped cutter (or cut around a simple corgi 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 Milk Chocolate Simplymelt as per instructions on pack and pour into a shallow bowl.
Dip the shortbread corgi biscuit's feet and nose into the chocolate and leave to set on greaseproof paper.
Pipe a red line of red piping icing onto each biscuit to create a collar and decorate with gold dragees.
Roll two small balls of Renshaw Jet Black Ready to Roll Icing for an eye and a nose and position onto each biscuit.
Hip, hip, hooray!
To shop for key ingredients and to discover more amazing bakes, visit Renshawbaking.com.
Will you be giving this recipe a try?
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