Here's a fun way to celebrate the Queen's Diamond Jubilee – the biscuit colour is perfect, and currants make ideal eyes and noses. Sadly, I couldn’t use Royal icing (ho ho) because of the egg white, but plain white water icing is all you need anyway. Use my corgi template to make your own!
Makes about 10
75g gram (chickpea) flour
50g non-dairy margarine (eg Pure)
50g Demerara sugar
1tbsp golden syrup
2tsp ground ginger
1tsp ground cinnamon
1tsp bicarbonate of soda
Oven at 150C. Mix all the ingredients (except the water) together in a food processor or by chopping at it finely with a knife until you get what looks like crumbs. Add the water and knead together by hand to form a dough. You may need a tiny bit more water or a little more cornflour to get the right consistency, which should be soft but not sticky or dry.
Print this page and cut out the corgi template. Roll the dougn out to 3mm (use cornflour to stop the dough sticking) and then place the paper corgi on the dough and cut round with a sharp knife. Place on an oiled baking tray and bake for 20–25 minutes until golden. Let them cool a little before attempting removal from the tray.
To decorate, make a very thick paste from icing sugar and water and pipe the detail using a fine nozzle (if you don’t have a proper icing bag, use a plastic food bag with a tiny hole in the corner). Also use this paste icing to ice the border of the large white areas as it stops the runnier icing going out of its boundary. Dip the currants in the icing and stick in place. For the large areas of white, make icing about the consistency of golden syrup and pour a bit on with a teaspoon before using the back of the spoon to spread it into place. Woof!