Glittering Shortbread & Jammy Crowns for the King's Coronation
- Preparation and cooking time
- Prep: -
- Cook: -
- Makes 12 sandwiched biscuits
- 225g Unsalted butter, softened
- 2tsp natural vanilla extract
- 115g caster sugar
- 340g Plain flour
- 125g custard powder
- tbsp milk
- Bonne Maman Conserve or Hazelnut Chocolate Spread, or alternative jam
- Edible glue, gold glitter, sparkles and spray
- STEP 1
Heat the oven to 150°C, 130°C Fan, gas 2
- STEP 2
In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.
- STEP 3
Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.
- STEP 4
Using crown shaped cutters, stamp out an even number of biscuits. Now stamp out a small round from the centre of half the biscuits to make the tops.
- STEP 5
Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.
- STEP 6
Once the shapes are cut out, arrange on 2 baking sheets lined with paper and chill for 10 minutes.
- STEP 7
Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.
- STEP 8
Using edible glue, decorate the top biscuits with edible glitter and sprinkles then spray with edible gold spray.
- STEP 9
When cool, spread your favourite conserve, jam or hazelnut chocolate spread on the bottom biscuits and top with another, pressing them together. Spoon a little extra conserve, jam or spread into the centres.