Shortbread Tennis Ball Biscuits

Host the perfect tea party this holiday with Shortbread Tennis Ball Biscuits. These delicious treats were created using a recipe by Eric Lanlard, patisserie chef to the stars, and are best served with a delicious cuppa and some friends as you watch the match. Cooking time: 12 – 15 minutes Preparation time: 10 minutes plus one hour’s rest.

Shortbread Tennis1
INGREDIENTS 250 grams of self raising flour 1/2 teaspoon of mixed spice 125 grams brown sugar 60 grams of ground almonds 125 grams unsalted butter 1 egg. For the icing: 250 grams sifted icing sugar 1 egg white Yellow food colouring. PREPARATION: In a bowl, sift the flour and spices together. Stir in the sugar and ground almonds. Cut the butter into small pieces and rub in. Stir in eggs to bind and knead together in the bowl. Leave to rest in the fridge for one hour. Preheat the oven to 180 degrees Celsius. Rollout the dough and using a round cutter (approx 5cm in diameter) cut into small discs. Place the biscuits on a greased baking tray and cook for 12 – 15 minutes until a golden colour. While the biscuits cook, mix an egg white with 250grams of sifted icing sugar to make royal icing. Keep some aside for the tennis ball lines. Colour the rest yellow to match the traditional tennis ball colouring. With a palette knife spread the icing over the cold biscuits. When dry pipe the white lines on to create the tennis ball look using the spare icing. Recipe via


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