Makes about 20 crowns, if you cannot find a crown, then make your own by drawing a crown on a of a bit of cardboard, cut out the shape and and then use it as a template or use a star cutter.
125g butter, softened
175g plain white flour
50g caster sugar
a few drops of vanilla essence
coloured boiled sweets
glacé icing, gold and silver balls, hundreds and thousands, jelly diamonds for decorating
Place the butter in a large bowl and beat with a wooden spoon until it is very soft. Add the flour, sugar and vanilla and mix until the mixture starts to stick together. Then turn out onto a lightly floured work surface and using your hands bring the mixture together to form a dough.
Roll the dough out until it is about 5mm thick. Using your cutter or template cut out crown shapes and place them on baking sheets lined with non-stick baking parchment.
With a small round cutter, make a hole in the centre of each crown and fill the hole with a boiled sweet. ( the hole should be slightly larger than the sweet, if the sweets are very large, bash them with a rolling pin and fill the holes with pieces of sweets). Gather up any dough trimmings and reuse.
Cook at 180C for 10min or until the biscuits are golden and the sweets have melted. Be careful the melted sweets will be very hot. Leave the crowns to cool on the baking sheets.
When cold decorate the crowns with the glacé icing and sweets to make some crowns fit for a king or queen!