Empire Biscuits

It’s Valentine’s Day… so let’s talk about love.

I love cookies, sometimes referred to as biscuits, more than any other dessert or treat.

Now, Scotland has some good shouts when it comes to biscuits and while the entire Tunnocks catalog is a great companion to any cup of tea… sometimes you just need something bigger and badder.

This is when the Empire Biscuit reigns supreme.

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Two thick (usually circular) shortbread biscuits sandwiched with raspberry jam, topped with a sugary glaze and a little bonus cherry on top. Yes! So much heft to a little unassuming, cute biscuit.

And, even though the biscuit doesn’t originate in Scotland, it’s often associated with the country. After all, they are the shortbread standard. So, this is me spreading the word on some local treats.

Also, I subconsciously rolled my dough out in the shape of Scotland.

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Because it’s Valentine’s Day I tried to put a cute little twist on the biscuits using heart-shaped cookie cutters, pink food colouring, and little heart-shaped gummy snacks. But you can eat them in any shape or colour you fancy!

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Empire Biscuits

Makes about 20 small to medium biscuits
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Biscuits
  • 1 3/4 cups flour
  • 1/4 cup cornflour
  • 3/4 icing sugar
  • 3/4 cup of butter
  • 1 teaspoon vanilla extract
  • 3/4 cup raspberry jam

Any jam flavour can be used, but raspberry seems to be traditional.

Icing
  • 1 1/2 cups icing sugar
  • 1 teaspoon vanilla extract
  • 4 1/2 tablespoons milk
  • Pink food colouring (optional)
  • Glacé cherries, a gummy, or sprinkles to decorate
Biscuits

1. Beat butter on medium with a stand or hand mixer until pale and fluffy- about 7 minutes.

2. Add icing sugar and vanilla extract and mix again for an additional 5 minutes or until fully incorporated.
3. Pour flour and cornflour into batter and mix with either your choice or electric mixer or by hand. The ‘dough’ will be a crumb texture so I find it’s actually easier to use your hands to mix together the butter and flour.
4. Once butter is evenly distriubuted wrap in cling film and chill dough for at least 30 minutes. (You can leave dough to chill overnight)
5. While dough is chilling, preheat oven to 350/176 degrees.
6. Once dough is chilled, work dough until it starts to bind and becomes rollable. If you need to, add water to the dough by the half tablespoon to make the dough come together. Be careful not to add too much. The dough should not be sticky at all.
7.  Roll dough out on a lightly floured surface with a rolling pin and cut with your cookie cutter of choice.
8. Bake cookies for 12-15 minutes or until golden brown on the edges. You ideally still want a soft crumbly texture.

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Filling and Icing

9. Once the biscuits have cooled down, fill with a thin layer of jam. If some happens to spludge out of the sides… that’s fine. More jam = better taste.
10. Mix together icing sugar and vanilla extract.
11. Add milk by the tablespoon until desired consistency is achieved. I wanted my icing a little on the thick side.
12. If using food colouring- just add small droplets in and mix, repeating the process until you get the desired colouring.
13. Dip cookies into icing, letting any excess drip off before placing biscuits to dry on a wire rack.
14. Before icing dries place your gummy or glacé cherry in the centre of the biscuit and wait for icing to dry.

 

And that’s it. You’ve got a perfectly adorable and edible valentine.

 

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I’ll admit these biscuits look a little on the er… rustic side. But things can get a little sloppy when love is involved, eh?

And on that note…

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Enjoy!

 

xx

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