Empire Biscuits

Name: Empire Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 dozen
Ingredients: 2 cups butter, softened; 1 cup white sugar; 4 cups sifted all-purpose flour; 1 cup raspberry preserves; 24 cherries maraschino cherries; 8 cups confectioners' sugar; ½ cup milk

Rating: 4.67 stars

66 Ratings
56 Reviews
22 Photos

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.

By Marcie

Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

4 dozen

Nutrition Info

Ingredients

Original recipe yields 48 servings

The ingredient list now reflects the servings specified

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 cherries maraschino cherries
8 cups confectioners' sugar
½ cup milk

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

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.
Step 3

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.

Nutrition Facts

Per Serving:

222.7 calories; 1.2 g protein; 37.7 g carbohydrates; 20.6 mg cholesterol; 55.9 mg sodium. Full Nutrition

Reviews (56)

Most helpful positive review

Matthew McAllister

11/27/2009

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 custard powder. You will get a richer golden colour, deeper crumble and crunch in the texture, and a toasted baked note to finish. My Gran's traditional recipe from Glasgow. try it and you won't be dissapointed! Read More

Helpful

(187)

Most helpful critical review

Jen Sumpter

04/29/2007

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. This isn't quite the same as the traditional empire biscuits we grew up on but very nice none the less. Read More

Helpful

(20)

66 Ratings

5 star values: 49
4 star values: 13
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Matthew McAllister

11/27/2009

Helpful

(187)

swimminash

06/30/2007

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. The cookies didn't burn in the oven or break when I spread on the jam. Strawberry jam worked just fine. It was a fairly simple recipe too. Thanks a bunch! Read More

Helpful

(36)

BETH40

01/25/2004

Kids really loved these cookies. Found that they took quite along time to make but well worth the time...... Read More

Helpful

(26)

Claire

03/11/2012

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 will stick the biscuits together better concentrate the taste and give a chewier texture. Read More

Helpful

(22)

Jen Sumpter

04/29/2007

Helpful

(20)

JONZEZ4

01/25/2004

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 cookie table and got many compliments on how delicious they were and how pretty they looked. Read More

Helpful

(17)

SANDY GIRL

01/11/2006

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 made the cookie a touch heavier than the light amaizing cookie i got with the use of a hand blender. I've used all kinds of filling different jams honey nutella - thanks for this one! Read More

Helpful

(12)

Jennifer Neilson

01/25/2004

Marcie thanks for this recipe! I will be using this recipe for Christmas and any occassion. Read More

Helpful

(11)

Breanimal

03/01/2011

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. Read More

Helpful

(10)

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Nutritional Information

Empire Biscuits

Servings Per Recipe: 48
Calories: 222.7

% Daily Value *

protein: 3 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 12 %

saturated fat: 25 %

cholesterol: 7 %

vitamin a iu: 5 %

niacin equivalents: 7 %

vitamin b6:

vitamin c:

folate: 5 %

calcium: 1 %

iron: 3 %

magnesium: 1 %

potassium: 1 %

sodium: 2 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Empire Biscuits

1 of 56

All Reviews

Matthew McAllister

11/27/2009

Helpful

(187)

swimminash

06/30/2007

Helpful

(36)

BETH40

01/25/2004

Kids really loved these cookies. Found that they took quite along time to make but well worth the time......

Helpful

(26)

Claire

03/11/2012

Helpful

(22)

Jen Sumpter

04/29/2007

Helpful

(20)

JONZEZ4

01/25/2004

Helpful

(17)

SANDY GIRL

01/11/2006

Helpful

(12)

Jennifer Neilson

01/25/2004

Marcie thanks for this recipe! I will be using this recipe for Christmas and any occassion.

Helpful

(11)

Breanimal

03/01/2011

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.

Helpful

(10)