Glasgow What's On
Scottish Recipes: Empire Biscuit
In the days when Britain had an Empire (not all that long ago) nobody thought it unusual to use the term "Empire Biscuit." North American readers might like to be reminded that a "biscuit" is a "cookie."
½ lb (250g or two cups) sifted flour
½ lb (= 250g or two sticks) butter
¼ lb (125g or slightly more than half a cup) castor sugar (finely granulated sugar)
Jam or jelly or jell-O
Preparation Method:Cream butter and sugar, add egg then add the flour. Make into a stiff paste, roll out and cut in rounds. Place on greaseproof paper (vegetable parchment or waxed paper) on a baking tray (cookie sheet). Cook in a moderate oven until slightly brown. When cold, spread jam/jelly on one round and place another round on top. Ice (the icing used is usually glacé icing) the top of the sandwich and put half a glace cherry in the middle of the icing.
<< Return to the Scottish Recipes home page <<
All material in the site Glasgow Guide is copyright of the Glasgow Guide Organisation. This material is for your own private use only, and no part of the site may be reproduced, amended, modified, copied, or transmitted to third parties, by any means whatsoever without the prior written permission of the copyright owner. All rights reserved.
Glasgow Hotels: book cheap hotels in Glasgow online now