A royal welcome
Embrace royal baby fever by putting on a very British afternoon tea filled with our extra-special treats
Right royal treats
A birth is always a happy occasion and happy occasions call for treats, which is why you're going to love our stylish gold-embossed commemorative tin filled with buttery Scottish shortbread petticoat tails, released to celebrate the arrival of the Duke and Duchess of Sussex's son.
Why not serve the lovely, crumbly shortbread alongside scones from our in-store bakeries, M&S strawberry jam and a pot of Earl Grey tea, and have a splendid celebration to welcome the royal baby into the world.
Lemon & rosemary shortbread
Refill your keepsake tin with these herby homemade biscuits, suitable for any occasion.
Makes 25
- Zest of 1 large lemon
- 250g unsalted butter, softened
- 75g golden caster sugar
- 325g plain flour
- 1.5 tsp fresh rosemary, very finely chopped
Method
- In a large bowl, beat together the butter and sugar with a wooden spoon or electric mixer until light in colour and consistency.
- Beat in the flour, a pinch of salt, rosemary and zest, then form a soft, pliable dough using your hands.
- Wrap in clingfilm and place in the fridge for about 30 minutes to firm up.
- Heat oven to 180°C/350°F/gas 5 (160°C for fan ovens).
- Roll out the dough on a floured surface to about 1cm thick. Using a 5cm biscuit cutter, cut out as many biscuits as you can, re-rolling any dough trimmings.
- Put the biscuits on a couple of greased baking trays and bake for about 20-25 minutes or until they just turn lightly golden.
- While still hot, sprinkle the biscuits with caster sugar, then leave to cool. Store in an airtight container.
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