So this was a busy week for baking. After the Halloween cake, next up was hubbies birthday cake. As his request I made Guinness cake but minus 33 candles as that would be a fire hazard.
Following this Carrot cake and Empire biscuits were made for a 30th Birthday party we were going to. I had to skip the Brownies as I just didn’t have enough time. These were both part of the dessert table. Much needed after a few Ceilidh dances and adult musical chairs!
Empire Biscuits ( formerly known as German biscuits apparently renamed during World War 1) or in my house known as Vampire biscuits ( hubbies childhood name for them!) are something I’ve only made once before, not too sure why as they are actually really simple. They are a really popular Scottish sweet biscuit.
I use a recipe that I’m not sure where it came from but it appeared in my recipe drawer written on a old scrap piece of paper. I presumably was given or wrote the recipe down and filed it away. Its a good and easy recipe to follow with few ingredients most of which are store cupboard staples and the recipe can be easily doubled or tripled.
One of my friends loves Empire biscuits, he is somewhat of an Empire biscuit connoisseur, it was his wife’s party we were attending and I couldn’t not make these. He also requested them when I asked what I could bring! He considers them an appropriate breakfast item too and I won’t say that he is wrong.
250g of softened butter, 100g of caster sugar, 250g of sifted plain flour, glace cherries, raspberry jam and icing sugar.
Pre-heat oven to 180° C and line baking trays with greaseproof/baking paper.
Cream the softened butter and sugar together. Add the sifted flour slowly until well blended.
Roll the dough onto a floured surface, roll out to about 4-5mm thickness or thereabouts. Using a 7cm diameter round fluted cutter ( or whatever size you want really but this will obviously effect how many biscuits you get out of the dough) to cut biscuit out of the dough. (No photos of this as my hands and me were covered in flour. I don’t do clean baking!!)
Then place them onto the lined baking trays evenly spaced apart. Pop in the oven for about 10 minutes. Some of them, the trays on the bottom of the shelf needed to go in for an extra couple of minutes. Keep an eye on them as they should only be very lightly coloured.( see photo below)
Remove from oven and leave in trays for 5 mins, then remove to a cooling rack.
You want them completely cool before you start assembling them together.
Take one biscuit, place about a teaspoon of Raspberry Jam in the middle, take another biscuit and place on top ( I usually place the flatter of the sides facing upwards).
Make up your icing as per packet instructions and so the icing is not runny but can be spread easily.
Spread some icing on top of the biscuit sandwich and whilst still wet add half a glace cherry on top. Repeat with remaining biscuits then leave them until icing has set.
Results of cake week……….