Empire Biscuits are simple, sweet, satisfying, Scottish circles of deliciousness. Iced on top and filled with a half teaspoonful of jam, they are also incredibly easy and fun to make. The basic biscuit mix is very straightforward and very adaptable. Traditionally, the biscuits are buttery and close-textured but gorgeously crumbly and soft to bite. They are not terribly sweet on their own, so they need a spot of icing to deliver the sugar hit…
- 175g plain flour
- 50g cornflour
- 60g icing sugar
- 175g softened butter
- Combine all the ingredients by hand in a large bowl to form a ball of soft dough.
- Roll out on a floured surface to desired thickness.
- Place on a greased baking tray.
- Bake at 170 degrees Celsius for 10 minutes.
These also go down well with Small Boy, who loves getting his fingers in the dough and squidging it about. He didn’t want to double his up and he wanted to make stars. Impressive, by any standards, I’d say.
I sometimes see empire biscuits at my local bakery, huge and heavy looking, decorated with a jelly tot on top. These ones that I make are smaller, neater and are finished with the more traditional half glace cherry. Of course, your preferences are your own…