Ingredients:
- For the shortbread biscuits
- 65g butter, at room temperature
- 30g icing sugar
- 1/2 tsp vanilla extract
- 75g plain flour
- 1/4 tsp ground cinnamon
- To decorate
- 300g milk chocolate, melted
- 7 orange Smarties, or orange M&Ms, cut in half
- Edible eye decorations, or white chocolate chips
Method:
- Line a baking tray with parchment paper. In a bowl, use an electric beater to beat together the butter, icing sugar and vanilla until pale and creamy.
- Add the flour and cinnamon and stir until the dough comes together. Turn onto a lightly floured surface and knead for 3-4 minutes until smooth. Shape into a ball, wrap in clingfilm and refrigerate for 15-20 minutes.
- On a floured surface, roll out the dough until it’s about ½cm in thickness. Use a round cookie cutter to cut 12-15 cicles from the dough. Place on the prepared baking tray and freeze for 15 minutes. Meanwhile, preheat the oven to 160°C/140˚C fan/gas mark 3.
- Bake for 12-15 minutes or until golden. Cool on the trays for five minutes before transferring to a wire rack to cool completely.
- Once cool, dip about one-third of the cookie into the melted chocolate, then rotate the cookie about 130° and dip the cookie in the chocolate again. It should look like there is just one triangle of the cookie not covered in chocolate. Repeat this step with the remaining cookies and set aside on a sheet of parchment paper to set.
- While the biscuits are setting, pour the remaining melted chocolate into a sandwich bag, pushing it into the corner of the bag. Using scissors, cut a tiny hole in the corner, and pipe three little dots in a line onto the uncovered part of each cookie. Above the three dots, place two decorative eyes (or white chocolate chips with a dot of milk chocolate in the middle) and half an orange Smartie, to act as the penguin’s eyes and nose.
- Leave to set for 20 minutes before digging in!
