Well not really, but I love iced biscuits. The beast from the East is here, while the whole of the UK is buried in the snow I am sitting in a little green oasis. We
Well not really, but I love iced biscuits.
The beast from the East is here, while the whole of the UK is buried in the snow I am sitting in a little green oasis. We always seem to miss the snow even when it is deep just three miles down the road. That’s literally what has happened again, yesterday my other half took the children a little drive down the coast to find some snow to play in. It is wild here though, high winds and a massive wind chill factor. I sat last night trying to remember the last time I had been anywhere and it was Sunday, I’ve been home since Sunday. Oops, cabin fever time.
As usual I’ve baked and cooked my way through the week, I did my little part time job and school lessons with the children as well as a little bit of crocheting. I’m making a special blanket, but I need to get it finished so I can move on to another project.
Anyway, here’s this mornings bake efforts…
I love German Biscuits, or Empire Biscuits as you might know them by. They are a very simple concept, two biscuits, jam and icing.
I have simply called mine iced biscuits because I would add a flavour into mine and I don’t usually put a cherry on the top.
Makes approximately 27 Biscuits.
225g / 8oz soft butter
100g /3.5oz caster sugar
1 Teaspoon vanilla essence or lemon flavour (optional)
250g /8.8oz plain flour
For the icing
2 tablespoons milk
Approx 250g /8.8oz icing sugar
Also jam for the filling.
Cream the butter and sugar until it’s light and fluffy, mix in the flavouring if you are using it.
Then using a spoon stir in the flour. Bring the biscuit dough together.
Flour the work surface, your hands and your rolling pin, you might need plenty flour don’t worry.
Roll out and cut out biscuit shapes. I used a 5cm/2 inch cutter.
Bake in at 180C/350F for approximately ten minutes.
Once cooled mix up your icing by stirring the milk into the icing sugar.
Spread a little jam between two biscuits and coat with the icing.
Decorate as you wish.