Thursday, 23 July 2015

Uncovering the past with Imperial/Empire Biscuits

Imperial/Empire Biscuits
I found this recipe for these biscuits in my copy of The Glasgow School of Cookery published in 1910, a real treasured possession as it has some of the recipes which Grandma baked too. The Glasgow School alongside similar schools in Liverpool and Leeds was at the forefront of developing classes in cookery for women and girls of all social backgrounds.The recipe for Imperial or Empire biscuits is still popular today in tearooms across Scotland. 

Imperial/Empire Biscuits
¼ lb (110g) butter
¼ lb (110g) sugar
½ lb (225g) flour
1 teaspoonful cinnamon
½ teaspoonful baking powder
1 small egg (beaten)
Raspberry jam
Water icing and cherries

Cream the butter and sugar; add the flour, cinnamon and baking powder, also the egg by degrees. Work smoothly. Set aside to become stiff. Roll thinly and cut into biscuits. Bake 15-20 minutes in a moderate oven (350F, Mark 4,180C). Spread half the biscuits with jam, place the others on top. Then decorate with water icing and a small piece of cherry on top. 
N.B.  To make water icing, mix 5oz/150g icing sugar, 2 tbs water and 1 tsp lemon juice.

I made these biscuits as one of several recipes from the 1900s as part of the Life on the Home Front weekend event at Cusworth Hall Museum and Park on 18- 19 July 2015. It was an amazing weekend with lots of visitors and activities to remind us of the events of 100 years ago.
 Here are Anzac Biscuits
and Yorkshire Parkin recipes
More #ww1 recipes coming soon ....

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