Wedgwood-inspired shortbread

Makes 2 edible plates

Wedgwood shortbread Photograph by Maja Smend, food styling by Kim Morphew, prop styling by Lydia Brun, recipe by Georgia Levy

Wedgwood shortbread

You can flavour this with whatever you like; cardamom and orange are nice, as are lemon and poppy seeds.

You will need

2 x 20cm plates
225g unsalted butter
100g caster sugar
½ vanilla pod, seeds scraped
250g plain flour, plus extra for dusting
A pinch of salt
50g cornflour

To decorate
250g blue ready-to-roll fondant icing
250g royal icing sugar or a tube of white decorating icing


1. In a large bowl, beat the butter, sugar and vanilla with a wooden spoon until light and fluffy. Add the flour, salt and cornflour and stir together until it begins to form a ball, then knead lightly until smooth. Wrap in clingfilm and chill in the fridge for one hour.

2. Preheat the oven to 180C/350F/gas mark 4. Lightly grease and line a couple of plates (not your best china ones!) with baking paper. Divide the dough in half.

3. On a lightly floured surface, roll out the dough halves to about ½cm thick. Lay over the top of the plates, trim around the edges and lightly press the dough to get the imprint of the plate.

4. Bake in the oven for about 30 minutes until lightly golden and firm to the touch. Leave to cool on the plates.

5. Divide the fondant icing sugar in half and roll out on a clean work surface. Use each half to decorate the shortbread plates, laying it over the biscuit plate, trimming the edges and indenting the middle. You can leave the biscuits on the plate until you are ready to serve.

6. Make up the royal icing sugar with a little water and whisk until you have a smooth paste. Put into a piping bag (or use a tube of decorating icing). Snip the end to make a small hole and get creative with your piping.

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