Empire Biscuits

Empire Biscuits
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    48 People
  • VIEWS
    202

Embark on a culinary journey to Scotland with these delightful Empire Biscuits! Two buttery shortbread cookies embrace a tangy raspberry jam filling, crowned with a sweet icing and a bright cherry. A perfect treat for tea time or any special occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    21 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    5 g
  • Sodium
    56 mg
  • Sugar
    28 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add a pinch of salt. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins Gradually incorporate the sifted flour into the butter mixture, mixing until just combined. Be careful not to overmix. (5 minutes)

Image Step 04
04 Step

Recipe View 10 mins Lightly flour a clean surface. Roll out the dough to about 1/4 inch thickness. Use a cookie cutter (approximately 2-inch diameter) to cut out round cookies. (10 minutes)

Image Step 05
05 Step

Recipe View 2 mins Place the cookies onto ungreased baking sheets. (2 minutes)

Image Step 06
06 Step

Recipe View 10 mins Bake for 8 to 10 minutes, or until the edges are lightly golden. (10 minutes)

Image Step 07
07 Step

Recipe View 5 mins Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Image Step 08
08 Step

Recipe View 15 mins Once the cookies are cool, spread about 1 teaspoon of raspberry preserves onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies. (15 minutes)

Image Step 09
09 Step

Recipe View 5 mins In a medium bowl, gradually add milk to the confectioners' sugar, stirring until you achieve a smooth, spreadable icing consistency. You may need slightly more or less milk depending on the humidity. (5 minutes)

Image Step 10
10 Step

Recipe View 10 mins Spread a generous layer of icing over the top of each sandwiched cookie. While the icing is still wet, place a maraschino cherry half on top of each cookie. (10 minutes)

Image Step 11
11 Step

Recipe View 30 mins Allow the icing to set completely before serving. (30 minutes)

For a richer flavor, use European-style butter with a higher fat content.
Sifting the flour ensures a light and tender cookie texture.
If the dough is too sticky to roll out, chill it in the refrigerator for 30 minutes.
Feel free to experiment with different flavors of jam, such as apricot or strawberry.
For a festive touch, decorate the icing with sprinkles or edible glitter.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 67 Ratings)
Total Reviews: (4)
  • Mertie Sanford

    I used homemade raspberry jam, and it took these cookies to the next level!

  • Theresia Heaney

    My icing was a little too thin, but I added more confectioners' sugar to thicken it up. They still tasted amazing!

  • Clair Predovic

    The recipe was easy to follow, and the cookies turned out perfectly. I'll definitely be making these again!

  • Kayley Conroyebert

    These were a hit at my tea party! Everyone loved the combination of shortbread, jam, and icing.

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