Empire Biscuits (Classic Scottish Iced Cookies with Raspberry Jam)

Ingredients

• Butter

  Unsalted

  227g

• Sugar

  White, granulated sugar

  85g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  454g

• Sugar

  White, granulated sugar

  255g

• Juicy Fruit Gum

  Wrigley's

  5g

• Raspberry Jam

  Black Label - President's Choice

  1 tbsp or 15g

Directions

1. Mix the butter and sugar together until it forms a homogenous mixture. Add the egg and mix well. Next add the flour until it forms a crumbly consistency.
2. Turn onto a floured surface and form into a smooth dough. Do not overwork the dough. Roll out quite thinly (about 1/8") and cut into rounds with a cookie cutter.
3. Place on lined baking sheet and bake for 15-20 minutes (I turn them once through baking). Put on cooling rack. Then, when completely cool, choose a mate for each cookie.
4. Coat the tops with confectioner's sugar mixed with milk or water (to a thick, but runny consistency as in the photo below).
5. Top with a piece of candied cherry in the center, then sandwich together cookies with raspberry jam and enjoy with a cup of tea!