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


  • 1 cup icing sugar, (approx)

  • 1 tbsp unsalted butter

  • 4 1/2 tsp milk

  • 1/4 cup dried cherries


  • 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

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.