Description
Empire Biscuits are classic Scottish cookies made with buttery shortbread rounds sandwiched together with raspberry jam and topped with a sweet glaze. These delightful treats are perfect for afternoon tea or any special occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2–3 teaspoons milk
- candied cherries, halved (optional, for topping)
Shortbread Cookies:
Filling and Topping:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Roll out the dough: Roll out the dough on a lightly floured surface to about 1/4 inch thickness and cut into rounds using a cookie cutter.
- Bake: Place on the prepared baking sheet and bake for 10–12 minutes or until the edges are just turning golden. Let cool completely.
- Assemble the cookies: Spread raspberry jam on the flat side of half the cookies and top with the remaining cookies to make sandwiches.
- Make the glaze: In a small bowl, mix powdered sugar with enough milk to form a thick but spreadable glaze.
- Glaze and decorate: Spread the glaze on top of each sandwich cookie and top with half a candied cherry, if desired. Let set before serving.
Notes
- You can use any red jam like strawberry or cherry if raspberry isn’t available.
- For a firmer glaze, use water instead of milk.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 biscuit sandwich
- Calories: 240
- Sugar: 20g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
