Empire Biscuits Recipe

Preheat oven to 300 deg F

  • 4 oz. Flour (1/2 cup)
  • 2 ½ oz. Butter (1/4 cup) Must be real butter and only softened for about an hour!
  • 1 oz. Sugar (2 tbs.)
  • Red Currant jelly (it’s hard to find in the shops up here, so I use raspberry jam)
  • White Glaze Icing (recipe below)
  • Maraschino Cherries cut in 1/2
    •

  • Sieve the flour into a large bowl and rub in the butter
  • Add in sugar
  • Knead the mixture until it forms a smooth ball
  • On a lightly floured surface, roll out a small amount at a time, THINLY
  • Carefully cut into small rounds about the size of a small wineglass or use a small cookie cutter.
  • Bake on greased cookie sheets until lightly coloured (about 10 minutes)
  • Cool completely before next step
  • Spread one round with a teaspoon of jam or jelly and put another round on top.
  • Ice with Glaze Icing and place a cherry half on top while icing is still wet.
  • Place onto trays in single layers and put into fridge until icing hardens.
  • Must be kept in fridge.
  • Empire Biscuits may be frozen until ready to eat. Defrost about 1/2 hour before serving.
    •  *******

    White Glaze Icing

  • Icing Sugar
  • Lemon Juice
  • Cold Water
    •

    Mix small quantities at a time to prevent hardening in the bowl.

  • Put about a cup of icing sugar into a small bowl.
  • Add in 2 drops of Lemon Juice and using a fork, mix it into the icing sugar thoroughly.
  • Add in about 3 tablespoons of water and mix thoroughly with a fork, to prevent lumps.
  • Keep adding in icing sugar or water until the mixture is the consistency of white glue.
    •

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