Description
Empire biscuits is a traditional Scottish shortbread, but it is popular throughout the United Kingdom and in Northern Ireland. It is sometimes called double biscuits.
Ingredients
-
Butter
140 g
-
Powdered sugar
50 g
-
Chicken egg
1 piece
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Vanilla
1 pack
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Flour
250 g
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Corn starch
50 g
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Salt
1 pinch
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Jam
0.25 cup
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Cherry
14 piece
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Butter
1 Tbsp
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Lemon juice
1 tsp
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Powdered sugar
100 g
Cooking
The butter and powdered sugar beat with a mixer until fluffy.
Add the egg and vanilla, mix well.
Add sifted flour, starch, salt and knead the dough.
Roll the dough into a ball, wrap in plastic and put for 30 minutes in the refrigerator.
Roll out the dough to a thickness of 3 mm and a cookie cutter cut out the cookies. Place it on a baking sheet covered with parchment.
Bake in the oven at 180 ° C for 10-15 minutes, until edges begin to gold. Remove and let cool.
The halves of the biscuits over 1/2 tsp. of raspberry jam and glue them together.
Mix in a bowl the melted butter and lemon, add sugar. Stir the frosting, if needed, adding lemon juice or powdered sugar.
Drizzle cookies with icing and decorate with half a cherry.
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