Empire Biscuits


Empire Biscuits

  By admin  ,

December 23, 2014

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A traditional Scottish shortbread cookie recipe, calling for sandwiched jam and topped off with delicious icing and a glazed cherry. Looks pretty, and taste's divine. The perfect biscuit for a dainty treat with friends.

  • Prep: 20 mins
  • Cook: 19 mins
  • 20 mins

    19 mins

    39 mins

  • Yields: 45 cookies


Preheat oven to 175 degrees C.

In a large bowl, cream together the butter and sugar until smooth.

Gradually stir in the flour until well blended.

On a lightly floured surface, roll the dough out to 1/4 inch thickness.

Cut into rounds using a cookie cutter.

Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies.

In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency.

Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

For jam the sticks to the cookie, slightly heat the jam in a pot before spreading on the cookie.
To make these biscuits even more indulgent and melt on the tongue - substitute one cup of flour for one cup of birds custard powder.


2 cups butter, softened

1 cup white sugar

4 cups sifted Sriboga Pita Merah Cake & Pastry Flour

1 cup raspberry preserves (jam)

24 maraschino cherries (glazed cherry)

8 cups confectioners' sugar (powdered sugar)

1/2 cup milk


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