Empire biscuits
Crisp vanilla shortbread biscuits sandwiched with raspberry jam, iced white and topped with a cherry.
- Time1 hr
- LevelMedium
- Costabout £0.33 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Beat the butter and caster sugar together for 2 minutes until pale and creamy. Beat in the egg yolk, milk and vanilla.
- 2
Stir in the flour to make a soft dough. Wrap it and chill for 20 minutes.
20 min - 3
Heat the oven to 180°C (160°C fan). Line two baking trays with baking paper.
- 4
Roll the dough out to 4 mm thick on a floured surface. Cut out 20 rounds with a 6 cm cutter, re-rolling the scraps. Lay them on the trays.
- 5
Bake for 12 to 14 minutes until pale golden at the edges. Cool on the tray for 5 minutes, then move to a wire rack until completely cold.
13 min - 6
Spread jam on 10 of the biscuits and press the others on top. Mix the icing sugar with the water to a thick, spreadable icing.
- 7
Spoon a little icing on top of each biscuit, add half a cherry and leave for 20 minutes to set.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.