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Description

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

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Ingredients (for 12 rounds)
90g plain flour, plus extra for dusting
50g cold salted butter, cut into cubes
167g icing sugar
½ tsp vanilla extract
1 medium egg yolks
50g raspberry jam
25g glacé cherries, quartered

Equipment
Mixing Bowl
Mixing Spoon
Rolling Pin
Baking Tray / Sheet
Greaseproof Paper / Baking Parchment
Cookie cutter
Tablespoon
Teaspoon
Wire Rack

Instructions

STEP 1
Put the flour, butter, 42g of the icing sugar, the vanilla and egg yolk in the mixing bowl and mix until combined (alternatively, rub together the butter and flour with your fingertips and mix in the sugar, vanilla and egg yolk). 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.

STEP 2
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 124 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.

STEP 3
Mix the remaining icing sugar with 1-2 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.

Tags

• biscuits
• cooking

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