Empire Cherry Biscuits

    30 minutes

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

    67 people made this

    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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    Reviews in English (71)


    Nice simple recipe. However, as a native Jock here in the US, the best tip to make these biscuits even more endulgent and melt on the tongue - substitute one cup of flour for one cup of birds custard powder. You will get a richer golden colour, deeper crumble and crunch in the texture, and a toasted baked note to finish. My Gran's traditional recipe from Glasgow. try it and you won't be dissapointed!  -  25 Nov 2009  (Review from Allrecipes USA and Canada)


    I had a go at making these for the family. The receipe is easy to follow and as long as you leave space between each biscuit then there should be no problems. I added a large tablespoon of custard powder to the ingredients, as this is recommended in an old receipe of my mothers. End result was great. The boys and their dad fought over how many each was having, making me promise to make them again soon. Well worth giving them a try.  -  02 Mar 2012  (Review from Allrecipes UK & Ireland)


    This was a fabulous recipe! I made 96 for an international night at school and they were the first to go. It took a while, but it was worth it. I loved how easy it was to work with the dough. The cookies didn't burn in the oven or break when I spread on the jam. Strawberry jam worked just fine. It was a fairly simple recipe, too. Thanks a bunch!  -  10 Jun 2007  (Review from Allrecipes USA and Canada)