Prep 10 mins
Cook 15 mins
Traditional Scottish biscuits or cookies to accompany a cup of tea. We try to eat healthily, but now and then it's nice to have a sweet treat. My Mother and I made these together when I was a child, and making them always brings happy memories. Nowadays, my Mother makes tiny versions of these as petit fours, but I make 3 inch ones ! The biscuits are always topped with icing sugar and usually have a cherry on top. using the cornflour, icing sugar and baking powder gives a light melt in the mouth texture. Take the margarine out of the fridge half an hour before you start, so that its not too hard.Sometimes I replace the cherry with hundreds and thousands ( as in the photo ) or a jelly tot pastel. I like raspberry jam for the filling, but you can use your favourite flavour.
- 6 ounces margarine
- 3 ounces icing sugar
- 4 ounces plain flour (all-purpose )
- 4 ounces cornflour
- 1 teaspoon baking powder
- 6 ounces icing sugar (confectioners )
- milk or water, a little to mix
- dried cherries or colored sprinkles
- Pre heat the oven to 350 degrees F or 175 C.
- Put all the ingredients in a large mixing bowl and mix until they are well combined and you have a soft dough. Using your hands to mix is the best way.
- Turn the dough out on to a floured surface and gently roll the dough out to about 1/4inch thickness. Cut into rounds using a cookie cutter. Place them on a lightly grease baking tray.
- Bake for about 10 to 15 minutes, depending on the size of the cookies and your oven. My 3 inchers take 15 minutes. They should be a light golden brown.
- Allow to cool on the tray for about 5 minutes, to let them firm, then move to a wire rack to cool completely.
- Sandwich a teaspoon of jam between two cookies, and repeat with the remaining cookies.
- In a small bowl, mix the icing sugar with a little water or milk to make a spreadable consistency. Spread on top of the sandwiched cookies.
- Top each cookie with a cherry or decoration of your choice.
- Leave until icing has set, then enjoy!