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      • Elderflower and Lemon Shortbread
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Elderflower & Lemon Biscuit Kit 180g

£0.00 - £1.99
Shop now
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For the Shortbread:
  • 1 pack of Cake Angels Crown-Shaped Shortbread Mix
  • 65g cold butter
  • ​Water for the icing​​
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To make the shortbread biscuits:
  1. Preheat the oven to 170°C (150°C fan oven), Gas Mark 3.
  2. Line a baking tray with baking parchment.
  3. Empty the biscuit mix into a bowl. Using your fingertips, rub the butter into the mix and bring together to form a dough.
  4. On a lightly floured surface, roll the dough out to approximately 0.5cm thick, and cut out 10 biscuits using a 6cm circular cutter. Place onto a prepared baking tray and chill in the fridge for 20 minutes. 
  5. Bake at 170°C (150°C fan oven) for 15 mins until golden.
  6. Remove from the oven and leave to cool on a wire rack.

Decorating your Shortbread:
  1. To make the icing, empty the icing mix into a bowl and add approximately 2tsp of cold water.
  2. Use a spoon to drizzle the icing over the biscuits.
  3. Sprinkle over the sugar crystals.

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  • Home
  • Shop
    • All products
    • Biscuit Kits
    • Cake Mixes
    • Gloriously British
    • Kids Baking Kits
    • Marshmallows
    • Posh Toppers
    • Royal Icing Decorations
    • Sprinkles
  • Our story
  • Recipe Inspiration
    • Gloriously British >
      • Elderflower and Lemon Shortbread
      • Strawberry and Cream Sponge
      • Sticky Toffee Apple Scones
      • Crown-shaped Shortbread
      • Strawberry Trifle Muffins
      • Elderflower and Lemon Biscuit Sandwiches
      • Strawberry and Cream White Chocolate Cupcakes
      • Giant Toffee and Apple Scone
      • Strawberry Sherry Trifle Pudding Jars
      • Union Jack Shortbread
    • Jessie Bakes Cakes Recipes
  • Say hello
    • FAQ's
    • Follow us
    • Work with us
    • Contact us
    • Wren Kitchens & Cake Angels Bake-Along
    • Competition T&C's
  • Blog