A Glasgow favourite is the Scottish Empire Biscuit and it tastes amazing for both adults and kids alike.
We make these using our Scottish shortbread recipe and go from there and believe us when we say they are absolutely delicious.
Pre-heat the oven to around 180c and grease and line a baking tray.
Scottish Empire Biscuit Recipe
- 200g Plain flour
- 50g Cornflour
- 75g Caster Sugar (plus extra for dusting)
- 1 Tsp Vanilla Extract
- 160g Butter
- Strawberry Jam
- 200g Icing Sugar
- 2 Tsp Water
- 1 Bag Dolly Mixtures
Cream the butter and sugar together, add the vanilla and then mix in the cornflour and plain flour to form a dough. If the mixture is a little wet you can add a little more flour or ideally place in the fridge wrapped in clingfilm to set a little.
If you want to make the biscuits straight away, roll out onto a floured surface to about half an inch thick and cut with a circular dough cutter. Spike the top of the biscuits with a fork and place on the baking tray, spaced out a little to account for them spreading a little. Place in the oven for around 10-12 minutes, making sure to keep an eye on them. If they start to turn slightly brown take them out and leave to cool.
To make the empire biscuits, spread a little jam on one biscuit and then place another on top. Repeat for all and then make up the icing and ice the top of each biscuit, placing a little sweet on top to finish.