Reviewed: 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.

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Reviewer:

Claire

Reviewed: Dec. 27, 2011

These cookies are wonderful! I didn't change a thing. They were a big hit at Christmas dinner.

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Reviewer:

SMOEGIE

Cooking Level: Expert

Reviewed: Nov. 7, 2011

Actually contrary to another's comment this is a traditional Empire biscuit recipe and a very good one at that. In my sixty years ( plus ) I have never seen them offered for sale anywhere without that wee piece ( or half ) maraschino cherry on top. And yes, do use raspberry jam but I would recommend the seedless.

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Reviewer:

barone

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

it was a good recipe...the 8 cups of confectioners sugar was way too much. This is a butter and sugar high recipe.

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Reviewer:

Weegit

Reviewed: Feb. 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.

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Reviewer:

Breanimal

Reviewed: Jan. 29, 2011

Made these for my Culture Feast project at school. Many people wanted seconds. I'm only 13 and I made these without any help, quick------easy--------DELICIOUS!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

TheChef

Reviewed: Mar. 7, 2010

This is a great recipe that makes use of real shortbread without overcomplicating itself and getting all pretentious. Just like grandma used to make! The instructions were quite easy to follow along with and the cookies turned out just perfect; nice and light with a smooth, rich taste. As an added treat I was able to use my mother's homemade raspberry jam made from berries she grew in her backyard. Yum! My only pause for concern was the amount of confectioners' sugar called for; I found that I only needed about 2-2½ cups and I had plenty of icing left over. This is a fantastic recipe and if you have kids I’m sure they will love helping you use the cookie-cutter and licking the beaters. The kids can shape their own cookies with leftover batter, too! By following this recipe I made 2 dozen completed cookies.

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Reviewer:

NightLad

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Dec. 12, 2009

Excellent!! Need to make them small, very filling!

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Reviewer:

Belinda M

Reviewed: Nov. 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 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!

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Reviewer:

Dante

Reviewed: Dec. 22, 2008

DELICIOUS! I made these exactly as written and wouldn't change a thing. Just be aware that the icing recipe makes a lot of icing...I think you need less thank half of what is written, you can always make more icing if you need it :o)

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