Empire biscuits are very popular in Britain, particularly in Scotland, but they actually originated in Germany and were known as ‘Linzer biscuits’ and ‘Deutsch biscuits’. After World War One, in Britain their name was changed to ‘Empire biscuits’ and that’s how they’ve stayed ever since. In Ireland instead of serving them topped with a glacé cherry they decorate theirs with a sprinkling of desiccated coconut, which I think sounds delicious!
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Langues de Chat Biscuits (makes 16)
A few weeks ago I was having a leisurely mooch in TK Maxx’s kitchen and homeware department when I came across this interesting baking tray that was priced at £1. I couldn’t resist that bargain because I could think of a number of uses for it, so I bought it and brought it home.
Copyright protected by Digiprove © 2017Dark Chocolate Gingers (makes 8-10)
I love ginger. I think it’s such a variable spice. It adds a gorgeous fragrant, warming note to curries and noodle bowls while providing a delicious-tasting background heat. However, although I more than appreciate the merits of ginger in savoury recipes, I think ginger really comes into its own when used in sweet dishes. What would an autumnal bonfire night be without thick slabs of sticky gingerbread that are topped with a creamy spreading of real butter? Or a rainy October afternoon stuck inside the house while you watch black and white old movies with a steaming hot cup of builder’s tea and a couple of gingernut biscuits lying at its side? Sheer bliss.
Copyright protected by Digiprove © 2017Lemon and Coconut Cookies (makes 10-12)
I love lemon in cookies because I think the fruity flavour lifts the rich, buttery biscuit and makes it taste really fresh and light. It’s also particularly good when combined with the exotic flavour of coconut because the two tastes working together really sing, so these lemon and coconut cookies are the ideal combination then!
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