EMPIRE BISCUITS
I learned to make empire biscuits from my grandmother who immigrated to the U.S. from Scotland when she was a girl. The base of the cookie is a classic shortbread recipe (they are good on their own) but then you sandwich these shortbread cookies together with raspberry jam and top them with a sugar glaze and cherry to make them extra special. Whether you make shortbread or the full empire biscuit, they are a great holiday or anytime cookie.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12 sandwich cookies
Number Of Ingredients 8
Steps:
- For the shortbread cookies: Preheat the oven to 300 degrees F. Have ready two 9-by-13-inch sheets of parchment paper.
- Mix together the butter, sugar and salt in a medium bowl with a rubber spatula until evenly combined. Stir in the flour until the dough forms a ball and you no longer see any streaks of flour; the dough may look slightly cracked, but this is fine.
- Place the dough in the center of one prepared parchment sheet, then top with the second prepared parchment sheet. Use your hands to press the dough into the same shape as the parchment. When the dough becomes thin enough, you can switch to a rolling pin to ensure the dough is rolled out evenly to about 1/4 inch thick. Remove the top parchment sheet and place it on a baking sheet.
- Cut the dough into 24 rounds with a 2 1/4-inch round cookie cutter, biscuit cutter or the top of a glass. You can bring the scraps of dough together to form a ball and roll it again if needed. Place the cookie rounds on the parchment-lined baking sheet and refrigerate for 10 to 15 minutes. Place the remaining sheet of parchment on a second baking sheet.
- Arrange 12 chilled rounds 1/2 inch apart on each parchment-lined baking sheet. Shortbread shouldn't get too much color when baking, so bake until the shortbread is just set and the edges begin to turn a pale golden brown, about 22 minutes. Transfer the cookies to a wire rack and let cool for 10 minutes.
- Meanwhile, make the sugar glaze.
- For the sugar glaze: Whisk together the confectioners' sugar and milk in a small bowl until a thick and smooth glaze forms.
- To assemble, dip the top of 1 cooled cookie into the glaze. Lift the cookie just slightly above the glaze and let the excess drip off. Place glaze-side up on the wire rack and place half of a glazed cherry in the center before the glaze sets. Repeat with 11 of the cookies.
- Flip over the 12 remaining plain cookies. Evenly spread 1 teaspoon of the raspberry jam to the edges of each cookie.
- Place 1 glazed cookie on top of 1 jam-topped cookie. Repeat with the remaining cookies to make 12 sandwich cookies. Serve immediately or store between parchment paper in an airtight container at room temperature for up to 1 week.
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Kate Arrington
[email protected]Overall, these cookies are pretty good. They're not the best cookies I've ever had, but they're definitely worth trying.
Timothy Mayberry
[email protected]These cookies are really easy to make, which is a plus. But they're not very flavorful. I think I'll try adding some spices next time.
Habonimana Dieudonne
[email protected]I'm not sure if I did something wrong, but my cookies didn't spread out very much. They're more like little balls than cookies.
August Louie
[email protected]These cookies are a bit too crumbly for my taste. I think I'll try a different recipe next time.
Abdulai Zuwera
[email protected]I'm not sure why these cookies are called empire biscuits. They don't really remind me of empires.
Clifford Youmans
[email protected]These cookies are okay, but I've had better. I think they're a bit too plain.
Atif zada
[email protected]I'm not a fan of the glaze on these cookies. I think it's a bit too thick and overpowering.
mohona mohona
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
asina 3699
[email protected]I'm not sure what I did wrong, but my cookies turned out really dry. I think I might have overmixed the dough.
Khadam Hussain
[email protected]These cookies are delicious! I love the way the glaze hardens on top and creates a beautiful crackled effect.
Yvan fontie
[email protected]I've tried a lot of empire biscuit recipes, but this one is by far the best. The cookies are perfectly soft and chewy, and the glaze is the perfect amount of sweetness.
Sawari Rai
[email protected]These cookies are a bit time-consuming to make, but they're worth it. They're so impressive and delicious.
Rouf Khun
[email protected]I'm not a huge fan of cookies, but these are an exception. They're so light and fluffy, and the glaze is to die for.
Rai Santosh
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
MD ARYAN
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
dh mama
[email protected]These cookies are so delicious! I love the way the glaze soaks into the cookie and makes it extra moist.
Aumu Chand
[email protected]I've made these cookies several times now and they always turn out perfect. They're the perfect balance of chewy and crispy.
Arif Gazi
[email protected]These cookies were a hit at my holiday party! They're so easy to make and they taste amazing. I love the combination of the sweet cookie with the tangy glaze.