Empire biscuits (makes +-80 small-medium biscuits)
My mom grew up with these biscuits. Her and her sisters would beg my gran to make the 'hundreds and thousands biscuits' They are not too sweet but are very delicious and super easy to make
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Ingredients:
60g castor sugar 250g margarine 1 egg 1/2 tsp cream of tartar 1/2 tsp bicarbonate of soda 1 heaped Tbsp semolina 375g cake flour |
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Method:
Cream together the sugar, margarine, egg, cream of tartar and bicarbonate of soda
Mix in semolina
Knead in flour
Roll out to +-4mm thick and use cookie cutters to cut out shapes
Bake at 160 degrees for 15-20mins
Icing:
Once the biscuits have cooled, mix icing sugar with water and ice biscuits
While icing is still wet, dip into hundreds and thousands
Cream together the sugar, margarine, egg, cream of tartar and bicarbonate of soda
Mix in semolina
Knead in flour
Roll out to +-4mm thick and use cookie cutters to cut out shapes
Bake at 160 degrees for 15-20mins
Icing:
Once the biscuits have cooled, mix icing sugar with water and ice biscuits
While icing is still wet, dip into hundreds and thousands
tips
* You may need to use more flour, depending on the size of your egg
* You can use a mixer to knead in the flour, you don't need to do it by hand
* Make sure that you generously dust your surface with flour before rolling out the dough as it can stick
* If it sticks, using a palette knife works very well to lift the biscuits
* Although the biscuits are quick to cook, allow enough time to ice the biscuits
* You can leave the biscuits in for a bit longer to get a golden brown colour
* You can use a mixer to knead in the flour, you don't need to do it by hand
* Make sure that you generously dust your surface with flour before rolling out the dough as it can stick
* If it sticks, using a palette knife works very well to lift the biscuits
* Although the biscuits are quick to cook, allow enough time to ice the biscuits
* You can leave the biscuits in for a bit longer to get a golden brown colour
