Empire Cherry Biscuits

    Empire Cherry Biscuits


    52 people made this

    Round shortbread-style biscuits sandwiched together with jam then iced with a cherry on top. A nice traditional morning tea treat.

    Serves: 48 

    • 500g butter
    • 1 cup (220g) caster sugar
    • 4 cups (500g) plain flour
    • 1 cup (280g) raspberry jam
    • 24 glace cherries
    • 8 cups (1 kg) icing sugar
    • 1 cup (250ml) milk

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/2 cm thickness. Cut using a round biscuit cutter.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow the bisuits to cool on baking sheet for 5 minutes before cooling on wire rack to cool. Spread one teaspoon of jam between two biscuits and sandwich together. Repeat with remaining biscuits.
    4. In a medium bowl, gradually stir the milk into the icing sugar until the icing is spreadable. Ice the top of the sandwiched biscuits. Top each one with half of a cherry while the icing is still wet.

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