May 30, 2013 - 16:24 BST hellomagazine.com Simple biscuit recipes: Corgi shaped biscuits for the 60th anniversary of the Queen's Coronation GALLERY BiscuitsMakes 10-12 Ingredients To bake 125g (4oz) butter or margarine 55g (2oz) caster sugar 180g (6oz) plain flour – sieved To decorate 200g milk chocolate 250g Renshaw Jet Black Ready to Roll Icing Red piping icing Gold dragéesMethod To bake 1. Heat the oven to 190°C/375°F/gas mark 5. 2. Cream together the butter and caster sugar until smooth then gradually stir in the flour to form a smooth paste. 3. Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes. 4. Roll out the shortbread to 1cm thickness on a work surface lightly dusted with flour. 5. Using a crown shaped cutter (or cut around a crown shaped template) cut out the shortbread crowns and place on a baking tray. 6. Bake for 15 to 20 minutes until pale-golden brown. 7. Remove from the oven and leave to cool on a cooling rack for 30 minutes. To decorate 1. Melt the chocolate over a bowl of boiling water. 2. Dip the shortbread corgi biscuit’s feet and nose into the chocolate and leave to set on greaseproof paper. 3. Pipe a red line of red piping icing onto each biscuit to create a collar and decorate with gold dragees. 4. Roll two small balls of Renshaw Jet Black Ready to Roll Icing for an eye and a nose and position onto each biscuit. See renshawbaking.com for more recipes