Empire Biscuit Recipe Classic Scottish Double Biscuits Scottish Scran

Instructions

1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.

4. Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until a smooth dough forms.

5. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter to cut out individual biscuits.

6. Place the cut-out biscuits onto the prepared baking sheets and bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden brown.

7. Remove the biscuits from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

8. Once the biscuits are cool, spread a generous dollop of raspberry jam on the flat side of half of the biscuits. Top each jam-covered biscuit with another biscuit to form a sandwich.

9. In a small bowl, mix the powdered sugar with enough water to create a smooth, pourable icing.

10. Spoon the icing over the top of each sandwiched biscuit, allowing it to drip down the sides. Place a glace cherry in the center of each biscuit to finish the decoration.