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–+ servings
A recipe for gluten-free empire biscuits.

GLUTEN-FREE EMPIRE BISCUITS

Empire biscuits are wonderfully short and buttery biscuits sandwiched together with jam, topped with an icing glaze and finished with either glacé cherries or jelly tots.
This is my gluten-free empire biscuits recipe, which can be rustled up in under an hour. The dough doesn't require any chilling and the biscuits bake in under 15 minutes. So the longest part of the baking process is probably waiting for them to cool before you fill them with jam and top them with icing!
Bake Yourself Happy at Home® with a batch of these wonderfully light, crisp, melt-in-the-mouth and totally moreish empire biscuits :)
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PREP TIME 35 minutes
BAKE TIME 15 minutes
Servings 18 biscuits

Ingredients
  

  • 250 g salted butter
  • 130 g caster sugar
  • 1 large egg
  • 500 g Magical Gluten-Free Plain Flour Blend
  • 160 g icing sugar
  • 15-20 ml boiling water
  • 8(ish) tsp jam (choose your favourite but avoid ones with chunks of fruit in)
  • 18 glacé cherries or jelly tots

Instructions
 

  • Heat your oven to 180c / 160c fan.
  • Line your baking trays with baking parchment (you will need three or four, depending on the size of your trays).
  • Cream the butter and sugar together until light and fluffy. This will take around 3-5 minutes if you are using a stand mixer or electric hand mixer.
  • Add the egg and beat again until fully combined and your mixture is smooth and glossy.
  • Add in the flour and mix on low speed to start with and then turn your mixer up to medium high and beat the mixture until a dough forms.
  • Split the dough into three batches. Roll the first batch of dough between two sheets of clingfilm to a thickness of around 5mm (use the yellow rolling pin spacers if you have them).
  • Stamp out rounds of dough with a 7cm round pastry/biscuit cutter. Carefully transfer the biscuits to your lined baking trays.
  • Repeat this process until you have used all your dough. You should get 36 rounds out of the dough.
  • Bake your biscuits in the oven for 12 minutes until the edges are turning slightly golden (the rest of the biscuit will still be pale).
  • Remove from the oven and cool the biscuits on the trays for 10 minutes before transferring them to a wire rack to cool completely. They will still feel soft when you transfer them to the rack, but don't panic - they will firm up as they cool.
  • Once your biscuits are cold, spread a thin layer of jam (I used strawberry) over the bottom of 18 biscuits. Top these with the remaining biscuits.
  • Sift your icing sugar into a bowl and slowly add boiling water - no more than a teaspoon at a time. Stir the water into the icing until you have a thick glaze. If you are old enough to remember Marvin glue, this is the consistency you are aiming for. If this means nothing to you, go for a gloopy, wall-paper paste consistency.
  • Spread a teaspoon of icing over the top of each biscuit, stopping around 1/2cm from the edge. Top each biscuit with either a glacé cherry or a jelly tot.
  • Pop the kettle on, put your feet up and enjoy!
    xx Millie, Marcus, Milo, Maddy and Me xx
Keyword Bake Yourself Happy at Home, biscuits, empire biscuits, gluten-free baking, gluten-free biscuit recipes, gluten-free biscuits, gluten-free empire biscuits, gluten-free recipes
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