Heat the oven to 150°C, 130°C Fan, gas 2
In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.
Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.
Using crown shaped cutters, stamp out an even number of biscuits. Now stamp out a small round from the centre of half the biscuits to make the tops.
Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.
Once the shapes are cut out, arrange on 2 baking sheets lined with paper and chill for 10 minutes.
Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.
Using edible glue, decorate the top biscuits with edible glitter and sprinkles then spray with edible gold spray.
When cool, spread your favourite Bonne Maman Conserve or Hazelnut Chocolate Spread on the bottom biscuits and top with another, pressing them together. Spoon a little extra conserve or spread into the centres.
These will keep in an airtight container for 2-3 days.
Why not make these shortbreads extra special with a base of chocolate shortbread? Just replace 25g of the butter for 25g of Bonne Maman Hazelnut Chocolate Spread and 15g of the custard powder with 15g cocoa powder.
Crown-shaped cutters are available in good cookshops and online.
