The empire biscuit !

Empire biscuits !!!

900g (2lb) Castor Sugar
900g (2lb) Flour, sifted
450g (1lb) Butter
225g (8oz) Icing Sugar
8 tbsp Milk
Raspberry Jam (for filling)
Glacê Cherries

Pre-heat oven to 180°C: 350°F: Gas 4.
In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy.
Gradually add flour, mix thoroughly.
Chill 30 minutes.
Roll the dough on a lightly floured surface into ¼ inch thickness; cut into rounds.
Place on onto a lightly greased baking tray.
Bake for 10 minutes.
Allow to cool slightly then remove to wire racks.
When cooled spread jam on a round, then cover with another round.
Mix the icing sugar with enough milk to produce a spreading consistency.
Spread on the top of the assembled biscuits.
Top each biscuit with half a cherry.

Wouah, c'est cool d'avoir la recette, je mange toujours ça à Barrhead High School ! C'est délicieux, it's the best biscuit, EVER !!!!

Wouah... ! Ils ont l'air meilleurs à Barrhead ! J'en mangerai un pour vous mercredi !! Hé hé !!!