Mothers Day Biscuits

This is our absolute favourite shortbread biscuit recipe and was perfect for our Mothers Day Afternoon Tea.

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To make around 16 of these Cupcake Biscuits, you will need:

Shortbread:

225g (8oz) Plain flour

140g (5oz) Butter

55g (2oz) Caster sugar

Cases:

Coloured Royal Icing (for the cases)

Topping:

110g icing sugar

1 tablespoon of butter or margarine

A little milk (water is just as good)

Tools:

Large mixing bowl

Rolling pin

Baking tray

Baking paper

7cm x 7cm Cupcake cutter

Piping bag and nozzle

Decorations of your choice. Smarties, chocolate drops, edible flowers or sprinkles work well.

 

Method:

PreheatΒ the oven to 180c/350f/Gas 4 and grease or line a tray.

Sift the flour into a mixing bowl and rub in the butter, until like breadcrumbs.

Add the sugar, then continue to mix the ingredients until it all comes together into a soft dough.

Roll out to approx 1cm (1/2inch) and cut, using a cupcake cutter.

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Place on the baking tray and bake for about 10 minutes. Keep checking, to ensure they only go slightly golden at the edges.

Remove from oven and allow to cool.

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Meanwhile, use the bottom half of the cupcake cutter to cut some coloured ‘cases’ from thinly rolled royal icing. Then, mix up the butter icing….

To make the butter icing, we gradually add a little milk to the icing, (you can use water, we just prefer milk) then pop in the butter, stirring to a smooth, thick consistency. You may need to add a little more icing or milk/water to get the right consistency. Then, spoon it into a piping bag.

Once the biscuits have cooled, use a little of the icing to stick the ‘cases’ to the biscuits, then pipe the icing, from left to right, up to the top of the cake.

Finish with the decorations of your choice.

 

We hope you enjoy them as much as we do. 😊