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| Empire Biscuits |
First, Coronation Chicken, now Empire Biscuits
We are getting all regal and above ourselves around here......
Empire Biscuits are one of Mr Tartan Taste's favorite biscuits
Empire Biscuits (a biscuit is another name for a cookie in Scotland) also go by the name of Double Biscuits, because that's exactly what they are, 2 biscuits sandwiched together with jam
I call them happy biscuits as they look happy and cheerful. OK, lock me up now, my cooking and baking items are starting to have personalities. Yikes.
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| Scottish Empire Biscuits |
While I was making them yesterday, I was thinking that these biscuits are quite festive, I think these would make good Christmas cookies. Oh wait, wouldn't these also make good Breast cancer awareness cookies? I mean they kinda look like Boobies ..... OK stop me again please
So, Mr Tartan Tastes remembers them also having a jelly sugar diamond or dome on top, I remember them with a cherry on top, so since I can get cherries easily, a cherry on top it is
These biscuits are incredibly easy to make, I was surprised.
They don't take too much time, the longest part was waiting on them cooling so they could get iced.
I got the recipe from my abundance of Scottish Cookbooks
Makes 12
You will need
1 cup of sugar
1lb Butter
4 cups of All Purpose or Plain flour
3 cups of powdered sugar (icing sugar)
some milk
6 Maraschino Cherries
- Cream Butter and sugar together until soft and fluffy
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| Cream butter and sugar |
- Slowly sift in Flour, mixing well
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| sieve in flour |
- Knead mixture lightly to form a soft moist dough
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| form a dough |
- Using a rolling pin roll out onto a floured surface, about quarter inch thick
- Cut out rounds, I used a drinking glass about 2 and a quarter inch diameter (keep re-rolling the dough to make 24 rounds)
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| cut out rounds |
- Place on well greased baking tray
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| on the baking sheet |
- Bake in oven at 350F for 10 minutes, until white and pale in color
- leave on baking tray for 1 minute then place on a wire rack to cool
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| biscuits all baked, cooling |
- Once completely cooled, pair them up and sandwich together with strawberry jam (not too much as they will slide)
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| adding the jam |
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| made into a sandwich |
- Next make the Icing, take the 3 cups of powdered sugar and add a splash of milk, them stir in, keeping stirring and adding milk a splash at a time until you make a fairly stiff icing (if its too runny it will just slide down the sides of your biscuits)
- Spoon a large teaspoon sized blob of icing onto the top of each biscuit
- carefully, using a knife dipped in warm water, spread the icing to cover the top
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| icing on top |
- Cut your 6 Cherries in half, making 12 and place a cherry on top of each biscuit
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| Empire Biscuits |
Enjoy straight away
with a nice cup of tea
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| Empire Biscuit with a cherry on top |
Go on give them a try
Hope you enjoy your Empire Biscuits or Double Biscuits
Angela
Today I am linking up at Serenity Now
Linking up at Sugar Bee Crafts ; Reasons to skip the housework/(blast-from-the-past) ; wrinkledmommy - TALU
Oh my goodness... You are hilarious and I love reading your funny antics that are mixed in with your recipes... "Happy Booby Cookies"! Awesome!
ReplyDeleteJust made these this afternoon, my husbands favourite!! Looking good, so easy to make. Thanks for recipe!!
ReplyDeleteOh, those look delicious and very festive, Angela. Stopping by from TALU.
ReplyDeleteGreat cookie! I can think of several variations already by just changing the jam inside. So good to find you through TALU..thanks!
ReplyDeleteTALU! ;) I have never seen those... I actually don't eat many Christmas cookies (though I bake about 30 dozen each year), but they look good... hmmm, I may have to try something new!
ReplyDeleteMy Mom made these every year, they freeze well. She made them ahead and had them on hand for gifting etc. I used to sneak them out of the deep freeze when she wasn't looking... she was born in Paisley near Loch Lomond.
ReplyDeleteHi Adrienne, aren't they so good ? I can see why you would sneak them out of the freezer, will you carry on the tradition and make them too ? I hope so :)
DeleteI just made this recipe, and cut it in half and it was still delicious. There is always a gamble when you cut a recipe so I'm glad these came out. Defiantly a eat with milk cookie but still tasty. I used a biscuit cutter and got nice results. You can also use any kind of jelly. I used blackberry. Probably not traditional but it's what I had laying around.
ReplyDeleteThese are one of my absolute favorites from when I was a child and we'd go to the local bakery. So good but definitely special occasion only as one cookie (which of course is really two) has about 600 calories not including the filling.
ReplyDelete