Jewelled Crown Biscuits

These crowns are in honour of the coronation, but also just fun to make with kids! The brown sugar and golden syrup give them their golden lustre and I love using jelly tots for the jewels. I’ve flavoured these with lemon because Charles III is a fan and white chocolate because it’s such a good combo!

These are easily made gluten free and/or vegan. Just use the appropriate swaps in the ingredients (detailed below).

Ingredients:

125g of (vegan if required) butter

100g light soft brown sugar

65g golden syrup

300g (gluten-free if required) plain flour

1 tsp (gluten-free if required) bicarbonate of soda

2 tsp lemon extract

To decorate:

150g white chocolate, melted (vegan/gluten-free if required)

Jelly tots (these are now vegan friendly)

Step 1: Preheat oven to 180c (fan). Line baking trays with parchment.

Step 2: Melt the butter with the light soft brown sugar and golden syrup. Set to one side.

Step 3: In a bowl mix the flour and bicarbonate of soda. Add the molten fat and sugar combination along with the lemon extract and stir until you have a smooth dough.

Step 4: Allow to cool for a few minutes and then tip out on to a large piece of grease proof paper. Top with another piece and then use a rolling pan on top of the paper to spread the dough out until a few mm thick.

Step 5: Use your chosen cutters (crowns!) to press out shapes and carefully transfer to your lined baking sheets (you will need to be delicate as the dough tears easily at this stage) and then into the oven for 10 minutes.

Step 6: Remove and allow to cool (wait about 15 minutes before transferring them to a wire rack to cool fully).

Step 7: Decorate by dipping the bases into the melted white chocolate and then adorn with jelly for jewels! Allow the white chocolate to set fully before storing.

Keep in an air tight container for up to a few days.