We all love a sweet snack every now and then. Something a little more special than a biscuit but not as big or heavy as a cake. I have had a secret love for empire biscuits for as long as I can remember and roo used to love one from Greggs as a treat.
Since the allergies were diagnosed he hasn’t had an empire biscuit at all and often asks for the biscuit with a cherry on top. We have tried numerous recipes for the biscuits and never found one that was quite right.
This biscuit recipe would also be great to use as a standard biscuit. They’re soft, buttery and melt in the mouth. You could easily add other flavourings to the recipe and create a range of flavours for your family.
We hope you enjoy these as much as we have! (There was 10 biscuits when we made these yesterday and only two left today!)
150g dairy free butter ( we use vitalite)
50g caster sugar
200g plain gluten free flour (we use doves farm)
1 tsp baking powder
1 tsp xantham gum (you don’t need this if your flour blend has it added already)
200g icing sugar
1 tsp lemon juice
10 glacé cherries.
- Preheat the oven to 180c and line a baking sheet with parchment paper.
- Cream the butter and caster sugar.
- Combine the flour, baking powder and xantham gum (if using) into the butter mixture. Make sure it is thoroughly incorporated. You should have a firm dough.
- Flour your surface and roll the dough to about 5mm thickness and cut rounds from the dough. Be sure to cut an equal number of rounds. We got 20 individual biscuits which made 10 empire biscuits.
- Transfer to the lined baking sheet and bake in the preheated oven for 10-12 minutes. They should be firm but still pale.
- Remove to a cooling rack immediately out of the oven.
- Once cooled sandwich the biscuits with a thin spread of raspberry ham.
- For the icing mix together the icing sugar, lemon juice and enough water to make a thick paste.
- I used a piping bag to pipe the icing onto the top biscuit but this could be done with a table knife for quickness.
- Top with a glacé cherry.
Note : I originally found this recipe on Pinterest however the link has now been removed so I am unable to link to the original.