Scottish recipe Empire biscuit recipe :) Bake with me!

[Music] well hello there guys how are you doing I hope that I find you all very well indeed and you don't have no brilliant D but if you're new a very warm welcome to you also because I know there's been quite a lot you guys subscribed in the last couple of days so a backpack thank you and I've no idea where you've came from but thanks for stopping by under Satan to subscribe and check in a early corner of YouTube and today I'm making traditional Empire baskets you know these are something that you'll find in every single bakery and Scotland up and down the country that are absolutely iconic such a simple basket and absolutely delicious very easy to make and actually quite cheap to make as well so yeah so everything I'm using have you know if popped and the description box down below just in case you want to follow along so this is what I'm using today first of all I've got 250 grams of room-temperature butter you can use salted or unsalted it doesn't really matter in this recipe I've got 130 grams of sifted caster sugar I've got 500 grams of plain or all-purpose flour again you're going to accept this I've got 200 grams of sifted icing sugar I've got a few tablespoons of strawberry jam I've got one large egg I've got a handful of jelly tortes know you can use jelly sweets or you can use glossy cherries these are just quite traditional already can use sprinkles as you know it's up to you and I'm also using half a teaspoon of vanilla extract and you're also going to need a couple of tablespoons of warm water just to add to your icing for decorating the top yeah so let's move on and we'll see what we've got next so as usual this is the vanilla extract that I'm using it's actually vanilla bean paste and this is my favorite it's not the cheapest out there but it's got a lovely flavor and this is the jam that I use and most things I beak let's go quite a high fat content which you know it makes all the difference it gives our lovely fruity flavour and a proper strawberry flavor rather than being artificial I think it's about 50% fruit I'm not wrong yeah 50 grams per hundred grams of germ so there's really quite high so I recommend this if you can get a hold of it but again it's up to you so today I'm going to be using my stunt mix I haven't used this for ages it's just I'm about pushed for time so this is going to make it a lot quicker you can do this by hand as well of course if you prefer and if you're using a stand makes you want to use a paddle attachment or a dough hook if you have one you don't want to use a whisk furthest the first thing I do is pop in my room temperature butter this is 250 grams and I've just cubed it up and then to that I'm going to add my castor sugar so that's 130 grams of sifted castor sugar then I'm just going to cream these two together so you want to start off on our low-speed and then gradually increase it to our high speed for a couple of minutes and it'll become lovely and yellow and light and fluffy but halfway through you just want to stop and scrape down the sides of your ball because all sort of disappears up the side of your bowl for some reason so just a bit after them and I give up we scrape down with a spatula and get it back into the bottom of your bowl and then just give it another minute after that this is going to give your busca a lovely texture so it's quite important again you can do this by hand just make sure that is well incorporated and then you're going to pop in your egg so just put it into the middle and I just like to grab my spatula again and just sort of take the mixture off the sides of the bowl and you know pop on top just something I do you don't have to do this and then you want to get your mixer back on and make sure that's well mixed and just give it about 30 seconds ten minute it doesn't take long then once your egg is totally combined you can start adding in your Fleur now I like to do this in two stages so I feel half of my fluid end which is 250 grams of plain flour give that a good mix in and then I add in the other half it just stops it from flying about too much I'm not should other 250 grams and again just give this a good whisk or mix and it will form a really stuff duel and at that point you want to get it onto your work surface when your mixer you know when it starts to struggle with your mixture your Leuven is ready you'll build a tail so when you're at the stage you want to flour your work surface when you can form into a sort of bull so again this is just plain Fleur and then just tap your boot and top of that and don't what if you think it's you know if it looks dry it anything because it will be dry just but that's just the type of mixture that it is but just give a good squish together and it will come together and you'll be able to rule this out so you want to could have your rolling pin and just pop some flour around it just to prevent any sticking and you want to roll this out to be a centimeter thick because bearing in mind you know you are going to be doubling these biscuits opps you don't want them too thick then once you're happy you can grab yourself a cookie cutter neither one I'm using is two and a half inches and I'm going to get like I said I'll get about twenty-four best skits out of this which when they're doubled up obviously gives you twelve cookies so just grab and your whole mixture make sure to use the fluted side because that's going to give you that traditional look now I'm just using you know why we spatula thing just to pick them up I just mix that wee bit easier and they come off really easily you know they don't startle they shouldn't stack or anything just as long as you've lured your surface properly you know you'll find them quite easy to pick up I'm just popping main onto a baking tray which is lined with greaseproof paper which is a short you know you can remove this mixture as often or as many times as you need to just to get you know the most biscuits out of your mixture so just keep rolling away and cutting out your shapes and remoulding and cutting out your shapes until you've no dough left then once you're happy and you've got all your biscuits onto your tree you want to put us into a preheated oven that gas mark 4 or 180 C for about 12 to 15 minutes now you don't want any color on these at all and it should be lovely and peel just like this this was mine just out of the oven because they are traditionally very peel so you just went too late these kill no so I've just transpired mine went to a why you're right they don't take long to kill probably an error just so that when you pee it icing on you it doesn't slide all over the place and then once they're cool you just want to flip them over so you've got that off slide up an unhappy you just want to put your job and then just smooth it out to the edge a little less to the edge because when you put the other hand it's going to squash it down anyway and then you just want to sandwich your other half together and put put your best half upwards and just go out I'll be gentle squeeze and the job will come to the edge just try and lean them up so that they're dull lines meet up so just do that for all your baskets they smell absolutely amusing I'm gonna go to do the icing just after this I mean it's really simple it's just a Singh sugar water and a wee bit vanilla but you want it quite thick so enter a bowl you want to pop your icing sugar this is 200 grams of sifted icing sugar and to that you want to add two tablespoons of hot water and half a teaspoon of vanilla and just give the whole thing a good stir around like I said you want it quite a thick and this is what you're looking for so that's ideal and I've just popped mine into a piping bag but you can of course just use a knife or a spoon if you like I wanted mine right in the center so that's why I've done this but you don't want them to perfect I mean when you go to the Baker's or you know if you see these in the shops they're never perfect so you don't really want them perfect because you're not set a rustic look not sort of homemade look or that's the way i evoke you know we've always find them or you know whenever I pick them up in the show up I've always looked sort of a wee bit ski Worth and then just before you're racing says you just want to pop your jelly taut into the center or a glossy charity oh that's what you're using and then you just want to let them sit completely frolla ticaboo under two hours to sit completely but that's them done and I've just had one my cup of tea and I can let you know that absolutely devayne so if you've never had an empire basket you know I you know I really do recommend you give it a go they're so so simple and absolutely delicious with a cup of tea or a cup of coffee at like I said anybody go in this country against a beaker and you'll definitely find them it's just one of those things but an absolute iconic basket and iconic for a good reason so thank you very much again guys for popping over and seeing what's going on and I'll catch up with you again and a couple of Dee's and we'll take it from there so take care of yourselves and I'll see you later bye for now bye now

Channel: What's For Tea?

Views: 98,287

Keywords: empire recipe, empire iscuits, emipre iscuit recipe, easy empire, scottish empire, scottish iscuits, empire cookies, empire cookie recipe, easy empire cookie recipe, scottish cookie recipe, scottish cookies, easy empire recipe, scottish recipe, scottish food, isle of arra, isle of arra scotlad, sugar cookie recipe, easy sugar cookie recipe

Id: -WA8Yf5IKYw

Length: 13min 1sec (781 seconds)

Published: Wed Mar 27 2019