These super easy biscuits have been popular for donkey’s years, as the common name for them will show. If memory serves these were called German biscuits originally, but at the outbreak of the First World War, they were re-named to Empire Biscuits, perhaps it is time for an new name once again.
- ½ pound of soft butter.
- 2 cups of plain flour.
- ¾ cup of corn flour, then topped up with ¼ cup of custard powder.
- 2 ounces of icing sugar sieved.
- Jam to fill.
- Icing sugar to cover.
- Sprinkles for on top.
- Combine all of the biscuit ingredients with your hands and press together until you have a soft dough.
- Cut the dough in half to stop over working your biscuits when rolling out.
- Roll out until about ¼-½ cm thick.
- Cut into rounds, you don’t need a pastry cutter as a glass will do.
- Keep re-rolling until all the dough is used up.
- Bake in the centre of the oven a batch at a time for approx 8-10 minutes.
- Keep checking as they do burn very easily and very quickly.
- Allow to completely cool on a rack.
- Make 2oz of quite thick water icing up at a time.
- Put 2 tbls of jam into a cup and beat with a knife until it’s quite smooth.
- Compile your biscuits by spreading jam over one of the biscuits, top with another and then spread some icing over the top.
- Sprinkle your sprinkles of choice over the top.
- Allow the icing to set.