Empire biscuits are a big favourite in the UK, particularly in Scotland. They are 2, (usually) shortbread biscuits that are sandwiched together with jam and topped with water icing and either a glace cherry or a jelly tot (gumdrop).
The end result was just perfection; crumbly, sweet and a little sourness from the jam makes a perfect treat to have with a cup of tea.
Making this recipe vegan was pretty simple, I changed the butter for vegan butter and the milk with soy milk and that was it ! The only problem I had was with the biscuit mix, it was very, very soft, so much so that I couldn’t lift up the cut out circles without it coming apart. I had to add way more flour, and unfortunately I didn’t weigh out how much extra I put in. I think it was soft because vegan butter is a lot softer than butter, so if you are using butter don’t add any extra flour until it’s mixed and if it’s soft maybe add some more.
For the original recipe Click Here.
- 450g vegan butter, softened
- 200g caster sugar
- 500g plain flour , sifted (+200g or so, enough to make a rollable dough)
- 340g raspberry jam
- 24 jelly tots
- 950g icing sugar
- 125ml soy milk (or other milk alternative)
- Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment.
2. Cream together butter and sugar until fluffy and light. Gradually stir in the flour until well blended. If the dough is very soft add more until a better consistency is formed but be careful not to over mix or the biscuits will be dry and tough.
3. On a lightly floured surface, roll the dough out to 5mm thickness. Cut into circles using a pastry/cookie cutter. I chose to use a fluted cutter as I think it’s a nicer finish than a plain cutter.
4. Bake in preheated oven for 8 to 10 minutes or until slightly golden around the edges. When baked allow the biscuits to cool on a wire rack for 5 minutes before spreading a little raspberry jam on half the biscuits and sandwich with another biscuit. Sandwiching the biscuits while they are warm will fuse the biscuits together and prevent them from sliding when you add the icing on top later.
5. In a medium bowl, mix together icing sugar and soy milk to form a spreadable icing that’s not too runny. Spread on top of the biscuit sandwiches. Top each biscuit with a jelly tot whilst the icing is still wet.(I forgot to take pictures for this stage sorry!!)
6. Eat them all !!!
If you have never tried empire biscuits then please do! You won’t be disappointed. The buttery biscuits melt in the mouth, they’re sweet but not sickly, with a sharp note from the raspberry jam.
And what makes them better?
I really hope you have enjoyed this post and give these biscuits a try. If you do then please let me know what you think.
Thank you so much for reading and I’ll be back soon with a new post!