Empire Biscuits

serves / makes 8 Empire Biscuits
15 prep time
15 mins cooking time



For the cookies:

  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour
  • 1 teaspoon xanthan gum

For the filling:

  • 3 tablespoons strawberry jam

For the topping:

  • 6 tablespoons icing sugar
  • 6 teaspoons water
  • Any GF/DF decorations


  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 xanthan gum, 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 180oC 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. Place on the baking sheets and bake for about 12-15 minutes
  10. Cool the cookies on a wire rack until they are firm
  11. Sandwich two cookies together with the strawberry jam
  12. Combine the icing sugar and the water and spread on top of the sandwiched cookies
  13. Add any decorations you wish

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