Earl grey and marmalade cooler
If you’re looking for alcohol-free drinks, tea is your friend. Here, the smokiness of earl grey adds depth to this bright and citrussy mocktail
Empire biscuits
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- A little effort
- Makes 16 biscuits
Skip to ingredients
- 125g unsalted buttersoftened
- 250g icing sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 200g plain flourplus extra for dusting
- 160g raspberry or strawberry jam
- 8 glacé cherrieshalved
Nutrition: per serving
- kcal209
- fat7.3g
- saturates4.3g
- carbs33.7g
- sugars22.2g
- fibre0.5g
- protein1.7g
- salt0g
Method
step 1
Beat together the butter and 100g of the icing sugar in a bowl using an electric whisk on low speed until just combined, then turn the speed up to high and continue to beat for 2-3 mins or until pale and fluffy. Or do this in a stand mixer.
step 2
Add the egg yolks and vanilla, then beat again briefly until just combined. Add the flour and a pinch of salt, and mix using a wooden spoon until the dough just comes together. Lightly knead the dough using your hands until smooth, then pat into a rough disc, wrap and chill for 30 mins until firm.
step 3
Meanwhile, heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking paper. Roll the chilled dough out on a lightly floured worksurface until it's roughly 3mm thick. Use a 7cm round cutter to stamp out eight circles, then transfer these to one of the baking sheets, leaving space between each. Re-roll the offcuts and repeat until you have 16 circles. Bake for 10-12 mins or until lightly golden at the edges – you may need to swap the trays around halfway through baking to ensure they cook evenly.
step 4
Meanwhile, re-roll the offcuts and repeat the process until you have cut out another 16 circles (making 32 in total). Arrange these on a sheet of baking paper and chill while the first batch bakes. Once the first batch is baked, leave to cool on the baking sheets for a few minutes until firmed up slightly, then transfer to wire racks to cool completely. Bake and cool the second batch in the same way.
step 5
Sift the remaining 150g of icing sugar into a bowl and mix with 1 tbsp of water until you have a thick, smooth icing – you can add an extra ½ tsp of water at a time to loosen, if needed. Spread the icing over half the cooled biscuits using an offset spatula or palette knife, leaving a small border around the edge. Leave to set for 20 mins.
step 6
Spread the jam over the other half of the biscuits, then sandwich these with the iced biscuits to make 16 in total. Top each biscuit with a halved glacé cherry before serving.
