Lucy Waverman’s Empire Biscuits Recipe

Lucy's favourite British cookie is simply two melt-in-your-mouth shortbreads sandwiched together with jam and iced with a white confectioners' glaze, but you can also make thumbprint cookies or plain shortbread cookies with this dough. These are perfect to serve over the holidays or to wrap up as Christmas gifts.

3-1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp salt
2 cups unsalted butter, softened
1-1/2 cups icing sugar
1/2 cup seedless raspberry jam (if your jam has seeds, press it through a sieve before using)

1 cup icing sugar, approx.
1 tbsp unsalted butter, softened
4-1/2 tsp milk
1/4 cup dried cherries


Step 1: Preheat oven to 350°F.

Step 2: Combine flour, cornstarch and salt in a bowl.

Step 3: Combine butter and sugar in a separate large bowl and cream together until smooth. Gradually beat in flour mixture.

Step 4: Roll 1 tbsp dough at a time into a small ball. Flatten with your fingers until 1/4″ thick. Place 1/2″ apart on buttered baking sheets.

Step 5: Bake for 12 minutes, or until creamy coloured and firm to the touch. Cool on wire racks.

Step 6: Spread 1/2 tsp jam on half the cookies. Top with remaining cookies.

Step 7: Beat together icing sugar, butter and milk in a small bowl. Add a little more icing sugar if necessary to make it spreadable.

Step 8: Spread icing over cookies. Top each with a dried cherry. Let sit for 30 minutes before serving.

Makes 30 sandwich cookies

For another easy dessert recipe, try Lucy Waverman and James Chatto’s Spiced Pear Tarts.

Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).

Lucy Waverman A Year In Lucy's Kitchen