Makes 18 | total time
- 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
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
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.
- 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.
- 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.
- 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.
- 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.