The Free-Range Butter Company

Ingredients

• 225g (8oz) plain flour
• 100g (4oz) icing sugar
• 100g (4oz) cornflour
• 225g (8oz) Anchor Butter, softened
• Black fondant icing
• Pink fondant icing
• White fondant icing
• Jam or honey

Method

To make the dough:

1. Sieve together the plain flour, icing sugar and cornflour
2. Using a food processor, add the sieved flour and softened Anchor butter cut into cubes
3. Whiz together until the mixture starts to clog together
4. Turn mixture onto a lightly floured surface and gently knead together

To make the Moos:

1. Take a small piece of the mixture (about 75g 3oz) and roll into a ball. Flatten to make the Moo’s face, then take two small knobs of the mixture, roll into a sausage shape and then flatten to make two ears
2. Push the ears up to the head so that they will fix to the head during cooking
3. Place each Moo carefully onto a flat baking sheet lined with non stick baking paper
4. Bake in a preheated oven at Gas Mark 3 / 170C / 325F for about 10–15 minutes (this may vary depending on the thickness of Moos) until the Moos are pale but just changing colour around the edges
5. Take off the tray carefully and allow to cool before decorating
6. When cool, take the black icing and roll out thinly. Cut Moo cow patch shapes and stick to the shortbread using a little jam or honey
7. Take a small knob of the pink icing roll out into an oblong shape to make the nose and then using both the black and white icing, make the eyes
8. Stick to the shortbread and enjoy your Moos!
9. Store in an airtight container

Next recipe »