When I was wee it was always a treat to get an empire biscuit, they are considered a traditional scottish treat. Their origins come from the Linzer biscuit (two biscuits sandwiched together with a jam filling), but in typical Scottish style we added more sugar and a glace cherry or jelly tot sweetie to the top.
I made these today and I have to be honest I had forgotten just how sweet they were. I was delighted with the pâte sable pastry, however the icing sugar coating tips it over the edge. They were tasty though, only I can’t eat too many at once so don’t be too generous with the icing.
You will need:
250 g butter, softened
140 g icing sugar, sifted
375 g plain flour, sifted
1 tsp vanilla extract
1 large egg yolk
24 glace cherries, halved or cupcake sprinkles or jelly tots
240g Icing sugar
2 tbsp of water
(1) Cream together butter and sugar until fluffy and light. I used my dough hook in my mixing machine to get the best results
(2) Add the vanilla and egg yolk and mix well.
(3) Gradually stir in the flour until well blended and forms a firm dough
(4) Warp the dough in cling film and place in the fridge for an hour
(5) Preheat the oven to 180 °C (fan assisted) and line 2 baking trays with baking paper
(6) On a lightly floured surface, roll the dough out to 4mm thickness. Cut into circles using a pastry/cookie cutter.
(7) Bake in preheated oven for 8 to 10 minutes. Allow biscuits to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.
(8) Sandwich one teaspoon of jam between two biscuits. Repeat with remaining biscuits.
(9) In a medium bowl, mix together icing sugar and water to form a thick spreadable icing. Either spread on top of the biscuit sandwiches or dip the top half of the biscuit in the icing.
(10) Top each biscuit with half a cherry whilst the icing is still wet, or a jelly tot or sprinkles (which ever you are using)
(11) Serve with a cup of tea.