Scottish Empire Biscuits

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Empire Biscuits with Jujubes

For a while now I have been trying to perfect my Empire Recipe, and finally I have found a ratio of ingredients and cooking times that work perfectly. (please bare in mind that not all ovens are the same, so you timings may vary slightly). The traditional Scottish way is to decorate with a Jube Jube (they are like big jelly tots), although most people tend to put a cherry on top. To be honest it’s whatever you like, there is no right or wrong. I have even experimented with alternative decorated toppings.

  • Icing designs on Empire Biscuits
  • Empire Biscuits with Cherry

There was a great post from Scotsman Food & Drink a while ago about the largest Empire Biscuit made which measured 36″ diameter. Read all about it here:-https://foodanddrink.scotsman.com/producers/worlds-largest-empire-biscuit-unveiled-scotland/

A bit like Shortbread quantities my Empire quantities are similar, if you start with the flour then butter then sugar and just half quantities as you go, you won’t go wrong.

Empire Biscuit Recipe – this makes 12 biscuits (24 individual biscuits)

450g Plain Flour with an additional 50g being Custard Powder to make 500g

250g butter

125g Caster Sugar

1 large egg

1 tsp vanilla extract

Pinch salt

Raspberry Jam

Royal icing is best & JuJubes (or cherries) Recipe for Royal icing here:- https://cookingwithluce.wordpress.com/2020/01/25/royal-icing/

  1. Mix everything in a mixer until just coming together, remove from bowl onto a floured work surface and bring together with your hands.
  2. Using a floured rolling pin, roll out to about 1cm or just under. Using your chosen cutter shape cut out your biscuits and place on a baking tray with greaseproof/baking paper.
  3. Preheat your oven to 180 deg and bake for about 10 minutes. You do not want these biscuits to brown, they should be pale in colour. Remove and allow to cool on a wire rack.
  4. Once cooled, you can now spread 12 with the scottish raspberry jam and sandwich together. Make your icing and spread on top of biscuit then finish by adding your Jujube. (or cherry)
  • Empire Mix
  • Should be a little crumbly
  • bring dough together with hands
  • Raspberry jam in centre
  • Pale colour biscuits are right

Scottish Snowballs

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These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.

 

Makes about 8-12

50g  unsalted butter

50g caster sugar

pinch of salt

225g self raising flour, sifted

1 egg

1 tbsp milk

Good raspberry jam (I like Mackay’s)

confectioner’s (powdered) sugar (icing sugar)

unsweetened shredded coconut (do not use sweetened)

 

  1. Pre heat oven to 200 deg
  2. Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
  3. Stir in the milk and rest of flour to make a stiff dough
  4. Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
  5. Bake for 8-10 minutes until very lightly golden brown.
  6. Remove and cool
  7. Sandwich each cookie together with raspberry jam (not too much)
  8. Leave for half an hour for jam to set.
  9. Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
  10. Next dip in the coconut and ensure fully covered, set aside.
  11. Great holiday recipe as these will last 4-5 days.