Alison Niven

Empire Biscuits

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Preparation info
  • Makes

    24

    biscuits
    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

A classic, old-school biscuit, but still incredibly popular in the café and with our grandchildren at home! We also use the biscuit dough instead of pastry in our sweet tarts and lemon meringue pies.

Ingredients

  • 225 g butter, softened
  • 125 g sugar
  • 1 medium egg

Method

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line two baking trays with greaseproof paper.
  2. In a bowl, cream the butter and sugar together with a wooden spoon until light and pale in colour. Beat in the egg and then the flour to get a stiff dough.