A delicious combination of buttery shortbread, raspberry jam and icing that just melts in the mouth.
Empire biscuits are one of my favourite simple bakes. They're straight forward to bake and so delicious.
These delicious treats are made of two buttery shortbread pieces sandwiched together with raspberry jam in the middle and topped with icing.
I personally like to use raspberry jam, however any flavour of jam would work.
They are the perfect light treat for when you're craving something sweet.
Things you'll need to bake Empire Biscuits
6.5cm round fluted cookie cutter
2 large baking sheets
Reusable baking mats or baking paper
A wire cooling rack
Baking Tips
I use a vegan block butter for these, not a spread.
I like to use my stand mixer for these, however an electric whisk or wooden spoon works too.
Place them in the fridge for 10 minutes after icing to set them quicker.
Recipe
Prep Time | Baking Time | Makes |
25 minutes | 15 minutes | 10 Sandwich Biscuits |
​ | 200°C | ​ |
Ingredients 120g vegan butter 60g caster sugar 180g plain flour (sifted) 1/2 tsp vanilla extract Raspberry Jam 150g icing sugar Method
Preheat the oven to 200°C and line 2 large baking sheets with baking paper.
Mix together the butter and caster sugar in your stand mixer until creamy. Add the vanilla extract and flour and mix until well combined.
Turn the dough out onto a lightly floured work surface and roll out until 5mm thick. Cut out biscuits, using a 6.5cm fluted cutter and place them on the baking sheet. Continue rolling and cutting until you have used all the dough.
Bake for 15 minutes, until starting to go golden. After removing from the oven, transfer onto a wire cooling rack.
Once the biscuits have cooled, spread some raspberry jam on half of the biscuits. Sandwich together using the other plain biscuits.
Make an icing by slowly adding water to the icing sugar, until a thick but spreadable consistency. Spread over the top of each sandwiched biscuit.
Enjoy!
Check out my other vegan biscuit recipes here.
