Ingredients with Measurements:
- 225g unsalted butter, softened
- 100g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 300g plain flour
- 1/4 tsp salt
- 200g salted caramel sauce
- 150g icing sugar
- 1-2 tbsp milk
- Sea salt flakes, for sprinkling
Special equipment needed:
- Baking trays
- Piping bag with a small round nozzle
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line two baking trays with baking paper.
2. In a large bowl, cream together the butter and caster sugar until light and fluffy.
3. Beat in the egg yolk and vanilla extract.
4. Sift in the flour and salt, and mix until a dough forms.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6. Use a 2-inch round cutter to cut out biscuits, and place them on the prepared baking trays.
7. Bake for 12-15 minutes, until lightly golden. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
8. Once the biscuits are cool, use a piping bag with a small round nozzle to pipe a ring of salted caramel sauce onto the flat side of half of the biscuits.
9. Sandwich together with the remaining biscuits.
10. In a small bowl, mix together the icing sugar and milk until a smooth icing forms.
11. Drizzle the icing over the top of the biscuits, and sprinkle with sea salt flakes.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
180°C/160°C fan/gas mark 4
Serving size:
Makes 12-14 biscuits
Nutritional information:
Per biscuit:
- Calories: 315
- Fat: 17g
- Carbohydrates: 37g
- Protein: 3g
Substitutions for ingredients:
- Salted caramel sauce can be substituted with dulce de leche or homemade caramel sauce.
- Icing sugar can be substituted with powdered sugar.
Variations:
- Add chopped nuts, such as pecans or almonds, to the biscuit dough for extra crunch.
- Use chocolate icing instead of plain icing for a chocolatey twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar, as this will ensure a smooth mixture.
- If the dough is too sticky, add a little more flour until it comes together.
- If the icing is too thick, add a little more milk until it reaches the desired consistency.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These biscuits are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the biscuits on a platter and sprinkle with extra sea salt flakes for a rustic look.
Garnishes:
Sprinkle with chopped nuts or drizzle with extra salted caramel sauce for a decadent finish.
Pairings:
Serve with a cup of tea or coffee for a sweet treat.
Suggested side dishes:
These biscuits are perfect on their own, but can also be served with a scoop of vanilla ice cream for an indulgent dessert.
Troubleshooting advice:
- If the biscuits are too hard, they may have been overbaked. Reduce the baking time slightly next time.
- If the biscuits are too soft, they may not have been baked for long enough. Increase the baking time slightly next time.
Food safety advice:
Make sure to store these biscuits in an airtight container to prevent them from going stale.
Food history:
Empire biscuits are a traditional Scottish treat, consisting of two shortbread biscuits sandwiched together with jam and topped with icing and a cherry.
Flavor profiles:
These biscuits are sweet and buttery, with a salty caramel filling and a hint of sea salt.
Serving suggestions:
These biscuits are perfect for afternoon tea or as a sweet snack.
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