serves / makes 16 Empire Biscuits
15 prep time
15 mins cooking time
Ingredient
- 225g dairy free spread
- 150g icing sugar
- 1 egg
- 350g gluten free plain flour
- 1 packet of Fox’s Glacier Fruits
Method
- Cream the butter and icing sugar together for about two minutes, until light and fluffy
- Add the egg and mix until fully combined
- Add the flour and mix to combine
- Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
- Dust a work surface or board with a sprinkle of icing sugar
- Preheat the oven to 180 oC and line two baking sheets with either tinfoil or baking parchment
- Roll out the dough until about 3-5mm thick
- Cut out 16 cookies using a cookie cutter of your choice
- Stamp out another shape in the middle of the cookie and remove so you have a window
- Divide the boiled sweets into matching colours
- Smash each colour group into small chunks
- Place on the baking sheets and fill each window in the cookie with your choice of coloured sweets
- Bake for about 12-15 minutes
- Cool the cookies on a wire rack until they are firm