Celebrate all things British with these delicious shortbread biscuits, made with just three ingredients and decorated with the Renshaw ready to roll icing.
Shortbread
Ingredients125g butter or margarine 55g caster sugar 180g plain flour – sieved |
MethodHeat the oven to 190°C/375°F/gas mark 5. Cream together the butter or margarine and sugar until it's nice and 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. Gently press the mixture into a baking tray, prick the surface of the mixture with a fork and bake in the oven for 15 to 20 minutes until pale-golden brown. Remove from the oven and leave to cool on a cooling rack for 30 minutes. Place in the fridge to cool and then cut into rectangles to serve. |
Decoration
Ingredients250g Renshaw navy blue ready to roll icing 250g Renshaw white ready to roll icing 250g Renshaw ruby red ready to roll icing Apricot jam - boiled cooled boiled water |
MethodKnead the Renshaw navy blue ready to roll icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Cover each shortbread biscuit with a thin layer of apricot jam. Cut the Renshaw navy blue ready to roll icing into rectangles the same size as the shortbread biscuits, and stick to each individual biscuit. To give a sheen to the surface of the icing, gently smooth with the palm of your hand. Knead the Renshaw white ready to roll icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Cut two strips 1cm wide and long enough to go over each biscuit. Place one of the strips across the biscuit. Trim at the edge of the biscuit and stick to the blue icing with cooled boiled water. Place the second strip across the biscuit so it looks like a cross and again trim at the edge of the biscuit. Cut off the icing that overlaps with the first strip at the centre of the cross. Cut a further two strips of white icing, each 0.5cm wide, and place and stick on a diagonal across the biscuit. Trim at the edge of the biscuit and cut off the overlapping white strips. Repeat the process with the Renshaw ruby red ready to roll icing. Cut the first two strips 0.5cm wide and the diagonal strips 0.25cm wide. Trim and stick on top of the white icing with cooled boiled water, again cutting off any overlaps. |
Recipe courtesy of Renshaw
