Gemma’s Jubilee Shortbread Biscuits
These Shortbread Biscuits really are fit for royalty. 
Makes 16 Crowns.
You will need:
250g/9oz Butter or Margarine
75g/3oz Caster Sugar
250g/9oz Plain Flour
125g/4oz Cornflour
1tsp Vanilla Essence
One Crown Cutter and a pre greased baking sheet.
Preheat the Oven at 170′C/ 325′F
1.Start by creaming the Butter and the Sugar together until it becomes pale and Fluffy.
2.Sift the Plain flour and Cornflour together into the butter mixture and stir all together until it has joined together in a smooth dough. If it becomes sticky just add a little more plain flour.
3. Take the dough out of the bowl and form into a Ball. Wrap this in clingfilm and keep in the fridge to chill for an hour.
4. Unwrap the dough and roll out onto a lightly floured surface till about 1.5cm thick. Use your crown cutter to press out your biscuits and place onto the greased baking tray.
5. Bake for 30-40 minutes until pale and golden. Then transfer onto a cooling rack.
6. One cooled you can decorate.
I used fondant icing which i rolled out and cut to size using the crown cutter. I then used a pastry brush dipped in jam to stick the icing to the top of the biscuit. I used a thin icing nozzle to pipe patterns onto the top but you could use glitter gels or sprinkles. To give some of the biscuits a little more glitter I used lustre sprays to really make them gleam!
Happy Baking.
