Empire Biscuits recipe

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  • Serves 10
  • 25 mins to prepare and 20 mins to cook
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Customer recipe by Judith F
Added 59 months ago

I like making mini ones of these for childrens parties or to pop into a lunch box for a wee surprise.

Cream the stork and the 3oz icing sugar till light and fluffy.

Turn the oven on to 160c Gradually mix in the flour and then turn out onto a floured surface, knead lightly till it's reasonably smooth. If it gets too warm it'll be too soft so pop it in the fridge for a few mins if this happens.

Roll out onto a floured surface till about the thickness of a pound coin.

Cut into rounds, I like to do small ones if it's for a party, otherwise make them about the size of a digestive.

Place on a lightly floured baking tray and bake for 15-20 mins till very light golden.

When you take them out of the oven sandwich two together with a wee spread of the jam, it's better if you do this while they are hot. Leave them on a wire rack to cool.

Mix your 8oz icing with a wee bit of water and spread over the top of the biscuit. Place jelly sweet in the middle and leave to set.

These can be frozen after you jam them together and before you ice them, just add the icing on once they're defrosted.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 8oz Stork, softened
  • 3oz Icing sugar, sifted
  • 11-12oz Plain flour
  • 3tbsps Seedless mixed fruit jam, I just use a value one
  • 8oz Icing sugar, sifted
  • A few Jelly sweets
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