Empire Biscuits by William Curley

These are a Scottish favourite and can always be found in bakeries in Scotland. They were originally called linzer biscuits, after the famous Linzer Torte.

William Curley, will be giving a demonstration at ScotHot on March 16 in Glasgow’s SECC. He will take to The Staff Canteen Live stage at 12pm.

The event is free to attend, register for your ticket at www.scothot.co.uk

Ingredients: Makes 12

Lemon Biscuit Dough:

150g butter

110g icing sugar

3g lemon zest

40g whole egg

½ vanilla pod

65g ground almond

250g flour

Water Icing:

300g icing sugar

60ml lemon juice

Lemon Buttercream:

100g caster sugar

30ml water

60g egg yolks

225g unsalted butter, softened

Zest of 1 lemon

Extras:

Lemon Marmalade

Dried Lemon Zest

Sugar Daisies

Method:

1. For the lemon biscuit dough, sieve all the dry ingredients.

2. Dice the butter. Add icing sugar and vanilla, and beat together until light in texture and in colour.

3. Add almonds and mix well.

4. Beat the eggs and gradually add into the mixture.

5. Mix in flour. Ensure the mixture is a smooth mass.

6. Place the pastry onto a floured tray, wrap in cling film and rest in the refrigerator for at least one hour before use.

To Assemble

  1. Roll out the pastry to 2.5mm thickness. Cut into 70mm fluted discs and place onto a non-stick baking tray. Refrigerate for at least 30 minutes.
  2. To prepare icing, sieve the sugar into a bowl and beat in lemon juice until smooth. Cover and set aside.
  3. Preheat the oven to 180’C and cook the lemon biscuits for 8-10 minutes.
  4. Cool slightly and place half onto a wire rack to be iced.
  5. Spread an even layer of Icing on top of each pastry disc on the wire rack. Place the wire rack on a baking tray and place in the oven for 1–2 minutes.
  6. Prepare the buttercream: Put the sugar and water in a saucepan, bring to the boil and heat to 121°C. Whisk egg yolks in a electric mixer. Slowly pour the hot syrup into the yolks and whisk until it is thick/cool. Add lemon zest and gradually add the softened butter while still whisking until light and aerated.
  7. Spoon into a piping bag and pipe a ring of buttercream onto the edge of each base biscuits. Spoon the lemon marmalade into the centre of each ring. Gently push down the iced biscuit onto the top of each.
  8. To decorate, place some dried lemon zest and a sugar daisy onto the centre of each biscuit.

In association with Taste Communications.

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