Please wait, the site is loading...

HRH shortbreads


Makes: 18
timeTotal time:
HRH shortbreads
Recipe by Kim Morphew / Recipe photograph by Martin Poole

Makes: 18
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
248Kcal
Fat
8gr
Saturates
5gr
Carbs
43gr
Sugars
32gr
Fibre
1gr
Protein
2gr
Salt
0.01gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • crown cookie cutter, £2, Sainsbury’s
  • 6.5cm round cookie cutter
  • a ruler or 6.5cm square cutter
  • 3 fine writing nozzles
  • 6 x disposable piping bags
  • a cocktail stick
  • tweezers
For the shortbread
  • 250g plain flour, plus extra for dusting
  • 150g chilled butter, cut into cubes
  • 75g caster sugar
  • 1 tsp vanilla bean paste
  • 2 medium egg yolks
For the decorations
  • 1 x 500g pack royal icing sugar
  • 1⁄4 tsp each Dr Oetker Hot Pink, Sunshine Yellow and Lime Green gel food colours
  • House of Cake edible gold diamond cake decorations
  • edible gold pearls
  • edible white shimmer pearls
  • mini blossom cake decorations

Step by step

Get ahead
The dough can be chilled for up to 3 days before baking, or frozen for 1 month. You can bake the biscuits 2-3 days before icing. Once iced they will keep for up to 5 days in a cake tin.
  1. Put the flour and butter into a food processor and whiz until it looks like fine breadcrumbs. Add the sugar and pulse. Then, add the vanilla, egg yolks and 2 teaspoons cold water and pulse until it looks like wet sand. Empty the mixture onto a clean work surface and squish until it forms a dough, kneading until smooth. Shape into a flat round, wrap in clingfilm and chill for 30 minutes.
  2. Preheat the oven to 180°C, fan 160°C, gas 4 and line 2 large baking sheets with baking paper. Dust a surface with flour and roll out the dough until 5mm thick. Using cookie cutters, stamp out 6 crowns, 6 circles and 6 x 6.5cm squares. Put them on the baking sheets and chill for 15 minutes. Bake for 12- 15 minutes, until lightly golden. Leave on the trays for 5 minutes then cool on a wire rack.
  3. Making the icing: Put the icing sugar in a bowl with 75ml cold water and whisk for 3-4 minutes, starting slowly, then at full speed, until you have soft peaks. Divide this between 3 bowls and colour one coral (using pink and yellow food colouring), one green and leave one white.
    Tip
    Make the gold lace in advance. The shapes keep for at least a week once dried. You won't need to use the whole tub for this recipe as a little goes a long way, and it lasts in the cupboard, resealed, for a long time. The modelling icing brooches will dry hard. You can make them up to a week in advance; store in a dry place, covered.





     
  4. For the outline icing, put a fine writing nozzle onto 3 piping bags and spoon 2 tablespoons of each icing colour into a bag. Set aside. If you don't have a writing nozzle, when you are ready to decorate, just snip a 2mm hole off the end of the piping bags.

You might also like...