Welcome to my stop on the Historical Holiday Cookie Hop!
My treat is the Empire Biscuit, a classic Scottish cookie. These are so yummy. Melt in your mouth buttery shortbread goodness with a fruity zing and sugary sweetness. Yummmmmm!
You can find this recipe all over the internet but the one I use I found at Christina’s Cucina blog (Picture and recipe credit goes to her. Please click the link if you’d like to visit her site.)
- 8 oz (2 sticks) butter
- 3 oz (1/3 c) sugar
- 1 egg
- 16 oz (3 cups) all purpose flour
- 8 oz confectioner’s sugar
- candied/Glacé cherries to decorate
- raspberry jam
Preheat oven to 400˚F (200˚C)
Mix the butter and sugar together. Add the egg and mix well. Add the flour and rub together until crumbly. Turn the mixture onto a floured surface and work it into a smooth dough. Roll out to about 1/8″ and cut into rounds with a cookie cutter.
Bake on lined baking sheet for 15-20 minutes. Cool on a rack until completely cool. Sandwich two cookies together with raspberry jam and coat the top cookie with icing (confectioner’s sugar mixed with water or milk – you want the consistency thin but thick enough it’ll stay on the cookie). Top with a candied cherry and enjoy!
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To hop to the next recipe, look at the list below. Email your completed list of author names, with their treat names, to Heather@HeatherMcCollum.com with the heading: “Historical Romance Authors are Sweet” to be entered into the $150 gift card grand prize random drawing. Have fun baking and happy hopping!
DON’T FORGET! Email your completed list of author names, with their treat names, to Heather@HeatherMcCollum.com with the heading: “Historical Romance Authors are Sweet” to be entered into the $150 gift card grand prize random drawing.