Monday, 23 November 2015

Empire Biscuits

I had a yearning for a Royal Scot biscuit, but sadly McVities have stopped making them, which is such a shame.  But that led me to think about Empire Biscuits, since a quick way of making them was to use Royal Scots.  So I set about making my own Empire Biscuits.  They are a nice shortbread biscuit, well actually two biscuits, sandwiched together with some jam and then iced and topped with a glace cherry.

My recipe is very simple, and uses very few ingredients.  the recipe below will make 32 biscuits of the size I used, which is about 2.5 inches in diameter. That means you will end up with 16 Empire biscuits once you have sandwiched them together.

I must say I am very pleased with the results, they taste wonderful.  The biscuits, once iced and topped are best left until the next day to eat, to give time for the icing to harden nicely.  You can also freeze them or keep them in an airtight container for a few days, if they last that long. 

I have also made a video of this recipe, which I will edit and put online in the next couple of days, so check back if you want to see that.



Empire Biscuits

Ingredients:

  • 225g unsalted butter, cold
  • 300g plain flour,
  • 75g icing sugar
  • Raspberry(or Strawberry) jam for filling, as much or as little as you like.
  • 200g icing sugar, for the icing
  • 2 to 3 tsp cold water.
  • 8 glace cherries cut in half(I used morello since I like those best)

Method:

  1. In a bowl, or in a mixer, mix the flour and butter together until it resembles breadcrumbs
  2. Add the 75g icing sugar and continue to combine. Keep mixing until the ingredients come together into a dough.
  3. Place the dough in clingfilm and refrigerate for at least an hour.
  4. Preheat the oven to 180C/160C Fan/350F/Gas Mark4
  5. Line two baking trays with parchment paper.
  6. Remove the dough from the fridge and roll out until about 1/8 - 1/4 inch thick.
  7. Use a cookie cutter to cut into rounds, about 2.5 inches.
  8. Place on a baking tray and bake for 10-12 minutes, until they start to go a golden colour.
  9. Remove from the oven and all to cool completely on a wire rack.
  10. Put the biscuits into evenly matched pairs.
  11. Put some raspberry jam on the underside of one biscuit of each pair and then place its pair on top.
  12. Sieve the 200g icing sugar and add some water and start to mix.  Keep mixing until you have a thick consistency, but so that it just runs off the spoon.  If if it too runny add most sugar. If it is too thick add a little more water.
  13. Spoon some icing over each of the 16 sandwiched biscuits, make sure it doesn't run over the sides.
  14. Place 1/2 a glace cherry in the centre of the icing.
  15. Allow the icing to harden before eating.


No comments:

Post a Comment