Empire Biscuits

These treats are perfect for afternoon tea. Two buttery biscuits are sandwiched together with raspberry jam, iced and decorated with a glace cherry.


Makes:48 biscuit

450g butter, softened

200g caster sugar

500g plain flour, sifted

340g raspberry jam

24 glace cherries, halved

950g icing sugar

125ml milk


Prep:30min Cook:10min Ready in:40min

Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment.

Cream together butter and sugar until fluffy and light. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 5mm thickness. Cut into circles using a pastry/cookie cutter.

Bake in preheated oven for 8 to 10 minutes. Allow biscuits to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.

Sandwich one teaspoon of jam between two biscuits. Repeat with remaining biscuits.

In a medium bowl, mix together icing sugar and milk to form a spreadable icing. Spread on top of the biscuit sandwiches. Top each biscuit with half a cherry whilst the icing is still wet.


Some I made earlier!

Some I made earlier!