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My review
Empire Biscuits
Marcie
"This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry."
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Ingredients
20 m servings 223Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 5262 Ratings
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Most helpful positive review
11/25/2009
Nice simple recipe. However, as a native Jock here in the US, the best tip to make these biscuits even more endulgent and melt on the tongue - substitute one cup of flour for one cup of birds cu...
Most helpful critical review
4/28/2007
My grandmother, who is Scottish, made these cookies with us when we were little. She did not put cherries on them, but instead cut smaller holes in half of the cookies that were going on top. ...
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11/25/2009
Nice simple recipe. However, as a native Jock here in the US, the best tip to make these biscuits even more endulgent and melt on the tongue - substitute one cup of flour for one cup of birds cu...
6/10/2007
This was a fabulous recipe! I made 96 for an international night at school and they were the first to go. It took a while, but it was worth it. I loved how easy it was to work with the dough. Th...
4/6/2001
Kids really loved these cookies. Found that they took quite along time to make but well worth the time......
3/11/2012
I agree with an earlier reviewer that it's better to substitute 1 cup of flour with 1 cup Bird's custard powder. Also, boil the jam before you spread it (spread while it's still hot). This wil...
4/28/2007
My grandmother, who is Scottish, made these cookies with us when we were little. She did not put cherries on them, but instead cut smaller holes in half of the cookies that were going on top. ...
4/7/2003
These cookies are wonderful! I found the dough to be a little sticky to roll out, but otherwise this was a very easy recipe, and the results are very impressive. I made them to add to a wedding ...
1/11/2006
Awsome recipe! exactly right! i advise you get a hand blender - the first time I tried it i used a spoon to mix and had the hardest time getting it to stick together - added water - bad idea, m...
4/8/2002
Marcie, thanks for this recipe! I will be using this recipe for Christmas and any occassion.
2/27/2011
My grandmother is from Scotland and use to make these all the time. These came out just like her old recipe. It's a tough batter to work with (gets really sticky) but worth it in the end.