Empire biscuits is the fast 800 diet? A star rating of 4 out of 5. Make a batch of these easy empire biscuits and enjoy with a cuppa.
Tip the rough mixture onto a work surface and briefly knead until the dough has come together. Line two baking sheets with baking parchment. Lightly dust your work surface with flour and roll the dough out to around 3mm thick. Cut 24 rounds from the dough with a 7cm cutter.
Bring the remaining scraps of pastry together and reroll to make more biscuits. Line up the discs of dough on the baking sheets, then bake for 10-12 mins or until lightly golden brown around the edges. Mix the remaining icing sugar with 2-3 tsp of water to make a very thick icing. Spoon or pipe the icing over the top of half of the biscuits, leaving a border around the edge of each one.
Top with a small piece of glacé cherry in the centre, then leave to set for 30 mins. Spread the jam over the un-iced biscuits and sandwich together with the iced halves. Will keep for two days in an airtight tin. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Make Easter biscuits the Mary Berry way: use half of the dough to make traditional Easter fruit biscuit, and half to make iced Easter biscuits in seasonal shapes. Lightly grease two baking trays lined with baking paper. Measure the butter and sugar into a bowl and beat together until light and fluffy.
Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough. Halve the mixture and set half to one side. For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Cut into rounds using a circular cutter. Place on the prepared baking trays.
Bake in the preheated oven for 15 minutes, or until pale golden brown. Sprinkle with more caster sugar and lift onto a wire rack to cool. For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. Remove from the oven and lift onto a wire rack to cool.
To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary. Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs. The BBC is not responsible for the content of external sites.
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