Butterfinger Pie Recipe
Scottish Empire Biscuits are buttery shortbread cookies filled with raspberry jam, topped with white icing and a cherry—a classic, easy-to-make teatime favorite.
Ingredients
- 200 g unsalted butter softened
- 100 g caster sugar
- 1 medium egg
- 300 g plain flour sifted
- Pinch of salt
- 100 g raspberry jam or strawberry if you prefer
- 150 g icing sugar sifted
- 2 –3 tbsp water just enough to create a thick, spreadable icing
- Glacé cherries or a small spoon of extra jam for decorating
Instructions
- Set oven to 160°C (fan). Line two trays with parchment paper.
- Beat softened butter and caster sugar until light and fluffy (2–3 mins).
- Mix in the egg until smooth.
- Stir in sifted flour and salt. Add a bit more flour if dough is sticky.
- Wrap in cling film and chill for 20 mins.
- Roll out to 0.5cm thickness on a floured surface.
- Cut rounds with a 6cm fluted cutter. Place on trays with space between.
- Bake for 10–12 mins until pale golden.
- Cool on tray for 2 mins, then transfer to a wire rack.
- Spread raspberry jam on one biscuit, top with a second.
- Mix icing sugar with 2–3 tbsp water until thick but spreadable.
- Top each biscuit with icing and half a glacé cherry or jam.