Mary Berry Empire Biscuits Recipes

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EMPIRE BISCUITS



Empire biscuits image

Empire biscuits are a delicious melt in your mouth biscuit popular in Scotland. Simply sandwich two shortbread biscuits together with jam and decorate with icing and a glacier cherry.

Provided by cookingwithmykids

Categories     Snack

Time 40m

Number Of Ingredients 8

175 g butter (softened)
175 g plain flour
50 g icing sugar
50 g corn flour
Strawberry or raspberry jam
Icing sugar
Water
6 glacé cherries (optional - you can use any decoration)

Steps:

  • Measure out the flour, corn flour, icing sugar and butter and pop it all in a large mixing bowl. If your butter isn't soft enough it can be hard to melt so we normally pop ours in the microwave for a few seconds before chopping it up and adding it to our bowl.
  • Using your hands mix everything together until it forms a nice ball of dough.
  • Lightly flour your work surface and roll the dough out until it's about ¼ inch or just over 1/2 cm thick. To stop the dough sticking to the rolling pin we put a sheet of baking paper over the top.
  • Using a round cookie cutter cut out 12 biscuits and place them on a lined baking tray. We used a 7/8mm cutter. Use a bigger/smaller one to get more/fewer biscuits.
  • Pop the baking trays in the oven for 10 minutes. Keep an eye on them and remove them from the oven before they turn golden brown. Leave to cool.
  • Lay your biscuits out and spread jam over the top of them. Get another one and sandwich it on top.
  • Mix some icing sugar together with a tablespoon or so of water in a small bowl.
  • Drizzle the icing over the top of your biscuits and then decorate with a glace cherry or whatever else you are using.

Nutrition Facts : Calories 379 kcal, ServingSize 1 serving

EMPIRE BISCUITS



Empire Biscuits image

This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry.

Provided by Marcie

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 20m

Yield 48

Number Of Ingredients 7

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries
8 cups confectioners' sugar
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 37.7 g, Cholesterol 20.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 55.9 mg, Sugar 28.1 g

EMPIRE BISCUITS



Empire biscuits image

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

Provided by Esther Clark

Categories     Afternoon tea, Treat

Time 47m

Yield Makes 12-14 biscuits

Number Of Ingredients 7

175g plain flour , plus extra for dusting
100g cold salted butter , cut into cubes
335g icing sugar
½ tsp vanilla extract
2 medium egg yolks
100g raspberry jam
50g glacé cherries , quartered

Steps:

  • Put the flour, butter, 85g of the icing sugar, the vanilla and egg yolks in a food processor and pulse in bursts until combined (alternatively, rub together the butter and flour with your fingertips and mix in the sugar, vanilla and egg yolks). 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. Wrap and chill for 30 mins.
  • 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 24 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.
  • Mix the remaining icing sugar with 2-3 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.

Nutrition Facts : Calories 305 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

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