CTV Recipes
Search Recipes
Empire biscuits
These melt-in-the-mouth shortbread biscuits are traditionally sandwiched with raspberry jam and topped with thick icing.
YIELDS
12
Ingredients
- 250 g softened butter
- 100 g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 450 g plain flour
- 250 g icing sugar
- 3 tablespoons milk
- Raspberry jam, for spreading
- Jelly tots, for topping
Directions
- Cream together your butter and sugar, then mix in the egg and vanilla extract. Sift in the flour in batches and mix well until combined.
- Lightly flour a work surface and roll out the dough to one-centimeter thickness.
- Use a round cutter on the biscuits. Place on a baking tray, leaving a bit of space between biscuits to spread. Pop in the fridge for at least one hour to firm up.
- Preheat the oven to a 160°C fan (350°F) and bake for 10 minutes or until baked but still light in colour. Leave to cool completely on a wire rack.
- To make the topping, place the icing sugar in a bowl and gradually mix in the milk. Spread the icing on half of the biscuits and spread one tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with a Jelly Tot and share. Enjoy!
Published in the United States in 2023 by Sourcebooks. Copyright ©️ 2022 by Coinneach MacLeod. Distributed in Canada by Raincoast Books, a division of Raincoast Distribution Group.
