These simple biscuits, sandwiched together with jam and topped with icing sugar and a glace cherry were one of my favourite treats as a kid.
You can top them with candied peel or chocolate buttons or, in fact, whatever you like!
MAKES 6 EMPIRE BISCUITS
175g icing sugar
125g plain flour
75g raspberry & cranberry jam
50g caster sugar
25 ml water
3 glace cherries
½ tsp vanilla essence
Step 1: Preheat the oven to 175 degrees, gas 3.
Step 2: Cream the butter, caster sugar and vanilla essence together until smooth. Gradually sift and stir in the flour, until well blended.
Step 3: On a floured surface, roll out the dough to about 1-2cm thickness. Using a cutter or an upturned glass, cut out about 12 circles from the dough.
Step 4: Bake for around fifteen minutes, until golden brown. Once the biscuits have cooled, sandwich them together with the jam.
Step 5: Mix the water and icing sugar together until thick and smooth. Spread on top of the biscuits and top with half of a glace cherry.
More recipes like this one are available in The SuperJam Cookbook.