EMPIRE BISCUITS
Empire biscuits are a delicious melt in your mouth biscuit popular in Scotland. Simply sandwich two shortbread biscuits together with jam and decorate with icing and a glacier cherry.
Provided by cookingwithmykids
Categories Snack
Time 40m
Number Of Ingredients 8
Steps:
- Measure out the flour, corn flour, icing sugar and butter and pop it all in a large mixing bowl. If your butter isn't soft enough it can be hard to melt so we normally pop ours in the microwave for a few seconds before chopping it up and adding it to our bowl.
- Using your hands mix everything together until it forms a nice ball of dough.
- Lightly flour your work surface and roll the dough out until it's about ¼ inch or just over 1/2 cm thick. To stop the dough sticking to the rolling pin we put a sheet of baking paper over the top.
- Using a round cookie cutter cut out 12 biscuits and place them on a lined baking tray. We used a 7/8mm cutter. Use a bigger/smaller one to get more/fewer biscuits.
- Pop the baking trays in the oven for 10 minutes. Keep an eye on them and remove them from the oven before they turn golden brown. Leave to cool.
- Lay your biscuits out and spread jam over the top of them. Get another one and sandwich it on top.
- Mix some icing sugar together with a tablespoon or so of water in a small bowl.
- Drizzle the icing over the top of your biscuits and then decorate with a glace cherry or whatever else you are using.
Nutrition Facts : Calories 379 kcal, ServingSize 1 serving
EMPIRE BISCUITS
Make a batch of these easy empire biscuits and enjoy with a cuppa. Sandwich with raspberry jam and top with thick icing and a glacé cherry to finish
Provided by Esther Clark
Categories Afternoon tea, Treat
Time 47m
Yield Makes 12-14 biscuits
Number Of Ingredients 7
Steps:
- Put the flour, butter, 85g of the icing sugar, the vanilla and egg yolks in a food processor and pulse in bursts until combined (alternatively, rub together the butter and flour with your fingertips and mix in the sugar, vanilla and egg yolks). Add ½ tbsp water if the mix feels a little dry. Tip the rough mixture onto a work surface and briefly knead until the dough has come together. Wrap and chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Lightly dust your work surface with flour and roll the dough out to around 3mm thick. Cut 24 rounds from the dough with a 7cm cutter. Bring the remaining scraps of pastry together and reroll to make more biscuits. Line up the discs of dough on the baking sheets, then bake for 10-12 mins or until lightly golden brown around the edges. Transfer to a wire rack and leave to cool completely.
- Mix the remaining icing sugar with 2-3 tsp of water to make a very thick icing. Spoon or pipe the icing over the top of half of the biscuits, leaving a border around the edge of each one. Top with a small piece of glacé cherry in the centre, then leave to set for 30 mins. Spread the jam over the un-iced biscuits and sandwich together with the iced halves. Will keep for two days in an airtight tin.
Nutrition Facts : Calories 305 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
EMPIRE BISCUITS
This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry.
Provided by Marcie
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 20m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 37.7 g, Cholesterol 20.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 55.9 mg, Sugar 28.1 g
EMPIRE BISCUITS
Empire biscuits are tasty Scottish shortbread-style biscuits, filled with jam and topped with icing and cherries. They are great for a teatime treat with a mug of tea.
Provided by Julie Lin
Categories Cakes and baking
Yield Makes 10-16 biscuits
Number Of Ingredients 9
Steps:
- Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined.
- Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits - the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up.
- Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10-15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely.
- To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet.
EMPIRE BISCUITS
I learned to make empire biscuits from my grandmother who immigrated to the U.S. from Scotland when she was a girl. The base of the cookie is a classic shortbread recipe (they are good on their own) but then you sandwich these shortbread cookies together with raspberry jam and top them with a sugar glaze and cherry to make them extra special. Whether you make shortbread or the full empire biscuit, they are a great holiday or anytime cookie.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12 sandwich cookies
Number Of Ingredients 8
Steps:
- For the shortbread cookies: Preheat the oven to 300 degrees F. Have ready two 9-by-13-inch sheets of parchment paper.
- Mix together the butter, sugar and salt in a medium bowl with a rubber spatula until evenly combined. Stir in the flour until the dough forms a ball and you no longer see any streaks of flour; the dough may look slightly cracked, but this is fine.
- Place the dough in the center of one prepared parchment sheet, then top with the second prepared parchment sheet. Use your hands to press the dough into the same shape as the parchment. When the dough becomes thin enough, you can switch to a rolling pin to ensure the dough is rolled out evenly to about 1/4 inch thick. Remove the top parchment sheet and place it on a baking sheet.
- Cut the dough into 24 rounds with a 2 1/4-inch round cookie cutter, biscuit cutter or the top of a glass. You can bring the scraps of dough together to form a ball and roll it again if needed. Place the cookie rounds on the parchment-lined baking sheet and refrigerate for 10 to 15 minutes. Place the remaining sheet of parchment on a second baking sheet.
- Arrange 12 chilled rounds 1/2 inch apart on each parchment-lined baking sheet. Shortbread shouldn't get too much color when baking, so bake until the shortbread is just set and the edges begin to turn a pale golden brown, about 22 minutes. Transfer the cookies to a wire rack and let cool for 10 minutes.
- Meanwhile, make the sugar glaze.
- For the sugar glaze: Whisk together the confectioners' sugar and milk in a small bowl until a thick and smooth glaze forms.
- To assemble, dip the top of 1 cooled cookie into the glaze. Lift the cookie just slightly above the glaze and let the excess drip off. Place glaze-side up on the wire rack and place half of a glazed cherry in the center before the glaze sets. Repeat with 11 of the cookies.
- Flip over the 12 remaining plain cookies. Evenly spread 1 teaspoon of the raspberry jam to the edges of each cookie.
- Place 1 glazed cookie on top of 1 jam-topped cookie. Repeat with the remaining cookies to make 12 sandwich cookies. Serve immediately or store between parchment paper in an airtight container at room temperature for up to 1 week.
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