Empire Biscuits / Cookies
Rosemary says: Get the kids to decorate this traditional
Scottish biscuit with whatever you have in the cupboard, and they will enjoy
eating them all the more (if that's possible!)
Ingredients:
4oz (100g) margarine at room temperature
2oz (50g) caster sugar
6oz (150g) sieved plain flour
Raspberry jam
8oz (225g) icing sugar and 2-3 tablespoons water
Instructions:
Pre-heat your oven to 350C, 180F, Gas Mark 4.
Cream the margarine and sugar together until soft and pale. I do this with my
hand blender but you could use a wooden spoon. Stir in the flour and mix to a
stiff dough. Sprinkle some flour onto a board and a rolling pin and roll out the
dough to a 1/4 inch thick. Cut into rounds about 2 inches in diameter and place
on a greased baking sheet. You will need to leave about an inch between the
rounds as they expand when they cook. Bake for 15 minutes or until golden brown.
Cool on a wire rack. Spread each cookie/biscuit with jam and sandwich together.
Make the icing by gradually adding the water to the icing sugar, mixing
carefully to break up any lumps. It’s the right consistency when it covers the
back of a spoon without running off. Ice each biscuit using a flat knife or
spatula.
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