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Scottish Empire Biscuits
Part 1
  • 225g (9oz) plain flour
  • 75g (3oz) caster sugar
  • 150g (6oz) butter
    Method: Mix flour & sugar in a bowl, rub in the butter. Knead well to form a smooth paste. Roll out to about 1/4(quarter)inch thickness and cut out round shapes with pastry cutters.
    Place on a greased baking tray. Cook in a slow 300 - 325 deg oven (electric) or 250 - 325 deg (gas) for about 30 minutes. Once cooled, join 2 together with strawberry or raspberry jam. Decorate top with icing & half a cherry.
    Recipe is basically a shortbread recipe and a slow oven is necessary so the biscuits cook firm & don't crumble.

    Part 2

  • 1 lb. butter
  • 4 cups sifted flour
  • 1 cup sugar
  • raspberry jam (for filling)
  • maraschino cherries (for biscuit tops)
  • 2 lbs. confectioners sugar
  • 8 tbsp. milk
    Have butter at room temperature Cream butter and sugar. Gradually add flour until all are mixed well. Roll dough out on a lightly floured surface to 1/4 inch thickness.
    Cut out into rounds, bake at 350°F for 10 minutes. Remove from oven and let cool. Take one round and cover top with jam.
    Place second round on top, repeat with remaining biscuits. Mix confectioners sugar with 8 tbs. milk to spreading consistency.
    Spread on top of assembled biscuits. Top each biscuit with half a cherry.

 
   
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