empire biscuits recipe
These cookies are known as Imperial or Empire cookies, depending on where they’re from. You can freeze the dough for up to three months.
Basic ingredients for empire biscuits recipe
- Empire Cookies: Tender Tart dough 1/2 cup + 2TBSP unsalted butter, room temp
- 1/2 cup, 2TBSP Icing Sugar, sifted
- 1/3 cup raspberry jam
- 1 cup icing sugar,
- 1/4 tsp of vanilla extract
- 6-8 glace cherries, each chopped into 6 pieces Baking
How to make empire biscuits recipe
- Make a tender tart dough. Blend the butter with the icing sugar until smooth.
- Put the yolk of the hard-boiled egg through a sieve. Add the vanilla and raw egg yolk to it. Mix this with the butter mixture until it is well combined.
- Mix the butter mixture with the flour and the salt. Stir until well combined. Form the dough into a disc. It will be very soft. Now Wrap it in plastic and chill for 2 hours.
- Icing and assembly:Pre-heat the oven to 325 F. Line 2 baking trays using parchment paper.
- Now Gently knead the dough on a lightly floured surface to soften it. The dough should be about 1/4-inch thick. Now Cut out cookies with a fluted cookie cutter cut them. Place the cookies on baking trays leaving 1/2-inch between them.
- After this, Bake the cookies for between 10-12 minutes until they are lightly browned around their edges. Before assembling the cookies, let them cool completely on baking trays.
- Spread the raspberry jam on a cookie base to soften it. Sandwich a second cookie on top and press gently to secure. Continue with the rest of the cookies.
- Mix the icing sugar and 1 Tbsp water with the vanilla or almond extract. Add the rest of the water to make a thin frosting. Set aside.
- Place a thin layer of icing over each cookie. Top with a piece of glacee cherry.
- After this, Allow the cookies to dry for at least 3 hours before placing them in an airtight container.