Empire biscuits

Ingredients

50g icing sugar

135g butter or soft spread

200g soft flour

Jam

Fondant or water icing

Equipment

Weighing scales, mixer with dough hook, rolling pin, pastry cutters, baking sheet, cooling rack, bain marie/microwave, piping bag

Method

  1. Using a mixer fitted with a dough hook attachment, mix the icing sugar and butter/soft spread until it clears the side of the bowl. BUT DO NOT CREAM!
  2. Add the flour and on a slow speed mix until it clears the side of the bowl.
  3. Roll out to approx. 4mm thick using a rolling pin and dusting flour.
  4. Cut out using a 4” plain or fluted cutter – each biscuit should weigh about 30g. 
  5. Once cut place a sheet of silicone paper on the baking sheet and place the biscuits on top.
  6. Bake at 175c for 16 minutes.
  7. The biscuits should be sandwiched together with jam whilst still warm and can be decorated with fondant or water icing.
  8. The fondant icing should be heated to no higher than 37c. 
  9. Finish with jelly sweet in the centre.

Top tips:

The less you handle the biscuit paste the better.

Food skills:

Alternate Text
Weigh
Alternate Text
Mix, Stir & Combine
Alternate Text
Cut out
Alternate Text
Roll Out
Alternate Text
Bake
Alternate Text
Decorate & Garnish
Help us improve: Report an issue with this page

Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?