Imperial biscuits

• wheat flour↗175g g

  plus extra for dusting

• cold salted butter↗100g g

  cut into cubes

• icing sugar↗335g g
• vanilla extract↗½ tsp tsp
• medium egg yolks2
• raspberry jam↗100g g
• glossy cherries↗50g g

  quartered

Step-by-step instructions

1. 1

   Place the flour, butter, 85 g of icing sugar, vanilla and yolks into a food processor and pulse several times until the ingredients combine (or rub the butter into the flour with your fingers and add the sugar, vanilla and yolks). Add ½ tbsp water if the mixture seems a little dry. Turn the rough dough onto a work surface and briefly knead until the dough comes together. Wrap and chill for 30 minutes.

2. 2

   Preheat the oven to 180 °C/160 °C fan/gas 4. Line two baking trays with parchment paper. Lightly dust the work surface with flour and roll the dough to about 3 mm thickness. Cut out 24 circles 7 cm in diameter. Gather the leftover dough, roll again to make more biscuits. Place the dough discs on the trays and bake for 10‑12 minutes or until the edges are lightly golden. Transfer to a wire rack and let cool completely.

3. 3

   Mix the remaining icing sugar with 2‑3 tsp water to make a very thick glaze. Using a spoon or pastry bag, apply the glaze to the top half of the biscuits, leaving a border around the edge. Place a small piece of glossy cherry in the centre, then let set for 30 minutes. Spread jam on the unglazed biscuits and sandwich them with the glazed halves. Store in an airtight jar for up to two days.