Giant Empire Biscuit
What's better than an Empire Biscuit? A giant Empire Biscuit of course! Soft, Buttery shortbread sandwiched together with jam and topped with a sweet icing glaze, this is an easy and fun recipe that no-one will be able to resist.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 180C/160Fan/350F. Grease and base line 2x20cm cake tins.
Cream the butter and icing sugar together until very light and fluffy. Mix in the flour until it forms a soft dough (if you're using a stand mixer place a tea towel over it - otherwise you'll have a flour explosion!)
Divide the dough into two equal portions (I like to weigh it to make sure I have equal portions) and press into the cake tins, using a spoon or just your hands to smooth it as best as you can.
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Continue Reading at Somethingsweetsomethingsavoury →Chef's Notes
I always use salted butter for cookies and biscuits, but you can use unsalted if you prefer. If you use unsalted butter, stir 1/4 teaspoon of fine salt into the flour.
Notes
I always use salted butter for cookies and biscuits, but you can use unsalted if you prefer. If you use unsalted butter, stir 1/4 teaspoon of fine salt into the flour.
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