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

Biscuits for Bonnet
A plate of biscuits shaped like the Esme’s Umbrella logo.


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.

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