Empire biscuits

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1 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.

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.