Recipe for umbrella-shaped ‘Biscuits for Bonnet’
200 g unsalted butter, softened 200 g white or golden caster sugar 1 medium egg, lightly beaten 400 g plain flour, plus extra for dusting (flavouring can be added – a few drops of orange extract, teaspoonful of ginger etc) Icing – as required
This makes 20-30 biscuits, depending on the size of the cutter In a large mixing bowl, cream the butter and sugar until well mixed.
Beat in the egg.
Add the flour until a dough is formed.
Wrap the ball of dough in clingfilm and chill for 1 hour.
Lightly flour a surface and knead the dough briefly.
Roll out to 3mm thick.
Cut out the umbrellas and transfer the biscuits to a baking tray lined with parchment.
Bake at 190 C/170 fan/Gas 5 for 12-14 minutes until they are golden brown at the edges.
Remove from oven and transfer to a wire rack to cool.
Ice to represent the Esme Umbrella logo.