When you can't photograph smiles, make and photograph Disney biscuits.

May 02, 2020  •  Leave a Comment


When You Can't Photograph Smiles..

Make & Photograph Disney Biscuits!!


And why not?! Those of you who know us, know we love Disney! While we can't photograph gorgeous faces at the moment due to lockdown, we can make Disney faces (well Mickey shapes) and photograph those instead - every cloud has a Disney lining! 


Plain, with choc chips or dipped in chocolate - these biscuits are super easy and super delicious and perfect for you to make with the kids and enjoy with a cuppa -  why not have a go yourself!



Going online and buying these cookie cutters has been the highlight of our week - it's the small things.




While we anxiously awaited the arrived of Mickey, we found a super easy shortbread recipe which meant we could quickly get to the fun part - decorating!!!

Here is the recipe we used with thanks to BBC Good Food


Vanilla Shortbread - Ingredients


325g plain flour

200g chilled salted butter, plus a little more for the sheets

125g golden caster sugar

2 tsp good-quality vanilla extract

2 large free-range egg yolks

icing sugar, for dusting, or your favourite chocolate for decorating






  1. Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough.

  2. With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)

  3. Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.

  4. Bake for 12- 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin. (We left the first batch in for 20mins and burnt them (oops) - so check them after 12 mins)














When they have cooled you can decorate them in whatever way makes you smile. For us it's chocolate all the way, but you may prefer a dusting of icing sugar, or why not use ready-rolled icing and use your cutters to cut the shapes out and decorate your delicious biscuits - YUM!! 



Okay so we won't be winning any awards from Disney or Mary Berry for our decorating - but it's not about that. We had fun making the biscuits, dipping them in melted chocolate and of course, we had to eat the left over chocolate. 



This is the only evidence that the biscuits ever existed. We have enjoyed them with coffee until we felt ill and hope you get the chance to do the same. 


Kate & Pete

Biscuit monsters & photographers.


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