EMPIRE BISCUITS RECIPE - FOOD.COM
These are a must for any christmas cookie tray in my family. A sweet, flavourful sandwich cookie that you can decorate any way you like. I like to use a teeny tiny cookie cutter to make bite-sized cookies, but I believe that they are traditionally made with slightly larger rounds.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 20-24 small sandwich cookies
Number Of Ingredients 10
Steps:
- In large bowl, using hand mixer on medium, cream together butter and 1/2 cup sugar. Add egg and blend thoroughly. Add flour, baking soda and cream of tartar, and mix well.
- On lightly floured surface, roll out to 1/8-1/4" thick. Cut into desired shapes and place on ungreased cookie sheet.
- Bake at preheated 300F oven until lightly golden around edges, about 12-15 minutes.
- While still hot, sandwich together with jam. Set on rack to cool.
- In small bowl, mix together 1/2 cup sugar, extract, and enough water to make icing. Ice tops of cooled cookies and decorate as desired.
Nutrition Facts : Calories 124.3, FatContent 5, SaturatedFatContent 3, CholesterolContent 22.8, SodiumContent 38.4, CarbohydrateContent 18.7, FiberContent 0.3, SugarContent 9.8, ProteinContent 1.4
EMPIRE BISCUITS RECIPE | BBC GOOD FOOD
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
Total Time 47 minutes
Prep Time 35 minutes
Cook Time 12 minutes
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, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 46 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.15 milligram of sodium
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