Empire Biscuits Recipe - Allrecipes.com
Empire Biscuits Recipe
  • READY IN 20 mins

Empire Biscuits

Recipe by  

"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 Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Apr 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. This isn't quite the same as the traditional empire biscuits we grew up on but very nice none the less.

 
Jun 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!

 
Jan 25, 2004

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

 
Jan 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.

 
Mar 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.

 
Jan 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!

 
Mar 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.

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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