serves / makes 16 Empire Biscuits
15 prep time
15 mins cooking time


  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour
  • 1 packet of Fox’s Glacier Fruits



  1. Cream the butter and icing sugar together for about two minutes, until light and fluffy
  2. Add the egg and mix until fully combined
  3. Add the flour and mix to combine
  4. 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
  5. Dust a work surface or board with a sprinkle of icing sugar
  6. Preheat the oven to 180 oC and line two baking sheets with either tinfoil or baking parchment
  7. Roll out the dough until about 3-5mm thick
  8. Cut out 16 cookies using a cookie cutter of your choice
  9. Stamp out another shape in the middle of the cookie and remove so you have a window
  10. Divide the boiled sweets into matching colours
  11. Smash each colour group into small chunks
  12. Place on the baking sheets and fill each window in the cookie with your choice of coloured sweets
  13. Bake for about 12-15 minutes
  14. Cool the cookies on a wire rack until they are firm

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