Empire biscuits are something I tend to bake often. Everyone I know seems to love them – and no wonder. Soft, tender butter shortbread sandwiched together with jam, topped with icing and depending on your preference, crowned with a glace cherry or a jelly tot. Or joob joobs, as I remember them being called many years ago.
I don’t know what made me decide to make a giant version of this pretty well known bakery treat, but it was a very good idea! It was pretty much demolished this afternoon by my boys and their friends. I’ve kept a little sliver (with the cherry intact) for myself for later while I’m watching TV :-)
Giant Empire Biscuit
250g salted butter, very soft
320g plain flour
85g icing sugar
Strawberry or raspberry jam for the filling
100g icing sugar
Glace cherry or jelly tot/sweet to decorate (if you ever come across the extra large fruit jellies they would be perfect here)
Preheat oven to 180C. Grease and base line two 20cm cake tins.
Cream the butter and icing sugar together until very light and fluffy. Mix in the flour until it forms a soft dough (if you’re using a stand mixer place a tea towel over it – otherwise you’ll have a flour explosion!)
Divide the dough into two equal portions and press into the cake tins, using the base of a drinking glass to smooth the dough out evenly (top tip!)
Bake for 30 minutes or until very light golden. Leave to cool in the tins completely.
When the biscuits are cold, sandwich together with jam. Mix the icing sugar with enough cool water to make a think but pourable icing. Spread over the top of the biscuit and top with a cherry or large jelly sweet.