Empire biscuits

  • Makes1 Servings
Empire biscuits


  • 3 1/2 cups all-purpose flour

  • 1/2 cup cornstarch

  • 1 tsp salt

  • 2 cups unsalted butter, softened

  • 1 1/2 cups icing sugar

  • 1/2 cup seedless raspberry jam


  • Preheat oven to 350°F.

  • Combine flour, cornstarch and salt in a bowl.

  • Combine butter and sugar in a separate large bowl and cream together until smooth.

  • Gradually beat in flour mixture.

  • Roll 1 tbsp dough at a time into a small ball. Flatten with your fingers until ¼ inch thick. Place 1?2 inch apart on buttered baking sheets.

  • Bake for 12 minutes, or until creamy coloured and firm to the touch. Cool on wire racks.

  • Spread 1?2 tsp jam on half the cookies. Top with remaining cookies.

  • Stir together icing sugar, butter and milk in a small bowl. Add a little more icing sugar if necessary to make it spreadable.

  • Spread icing over cookies. Top each with a dried cherry. Let sit for 30 minutes before serving.

By Lucy Waverman

This British classic is a simple shortbread sandwich with raspberry jam on the inside and a dried cherry on top.

Empire biscuits  
Excerpted from A Year in Lucy's Kitchen Copyright © 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.

This article was originally published on May 18, 2012