Empire Biscuits

900g (2lb) Castor Sugar
900g (2lb) Flour, sifted
450g (1lb) Butter
225g (8oz) Icing Sugar
8 tbsp Milk
Raspberry Jam (for filling)
Glacê Cherries

  • Pre-heat oven to 180°C: 350°F: Gas 4.
  • In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy.
  • Gradually add flour, mix thoroughly.
  • Chill 30 minutes.
  • Roll the dough on a lightly floured surface into ¼ inch thickness; cut into rounds.
  • Place on onto a lightly greased baking tray.
  • Bake for 10 minutes.
  • Allow to cool slightly then remove to wire racks.
  • When cooled spread jam on a round, then cover with another round.
  • Mix the icing sugar with enough milk to produce a spreading consistency.
  • Spread on the top of the assembled biscuits.
  • Top each biscuit with half a cherry.
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