Gorgeous little biscuits in the shape of a bride and groom – make them for your Royal Wedding party, or as part of a wedding buffet for someone you know
- 150g (5oz) butter, softened
- 75g (21/2oz) icing sugar, sieved
- 150g (5oz) plain flour
- 75g (21/2oz) cornflour
- To decorate:
- 100g bar plain chocolate
- 100g bar white chocolate
- Mini silver balls
- Mini sugar flowers
- 2 baking sheets, 2 sheets of baking parchment the same size
- Gingerbread man and lady cookie cutters
Put the butter and sugar into a food processor and whizz until pale and creamy. Add the flour and cornflour and whizz together until just combined. Tip out and knead gently to make a smooth dough. Wrap it in cling film and chill for 15 mins.
Set the oven to gas mark 2 or 150°C. Cut the mixture in half and put one piece on a large sheet of baking parchment. Roll it out, using a well-floured rolling pin, to an even thickness. Dip the cookie cutter in flour and stamp out a man and lady holding hands. (Don’t push the holding hand all the way down, otherwise the couples will not stay together!) Repeat to make 6 couples. Peel away the shortbread trimmings around the shapes. Slide the couples still on the baking parchment on to the baking sheet. Repeat with the rest of the mixture to make 6 more biscuits.
Bake the biscuits for 30 mins, until they’re pale golden. Remove from the oven and leave on the sheets to cool.
To decorate: Break up the plain and white chocolate into 2 separate bowls and place them over 2 small pans of simmering water. Leave for 5 mins, then stir and turn off the heat; the chocolate should be smooth and glossy. Drizzle the chocolate over the biscuits to decorate, using a teaspoon or piping bag, and add silver balls, and a sugar flower, if you like. Use a palette knife to take the biscuits off the sheets. Store in an airtight container for up to 1 week.
Top tip for making Wedded bliss biscuits
Our gingerbread cookie cutters, 99p each and 3mm silver ball dragees, £2.85 for 25g, came from www.squires-shop.com