Scottish Empire Biscuits

Instructions

1. Prepare the dough
   In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms. Wrap in cling film and chill for 30 minutes.
2. Roll and cut the biscuits
   Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 5mm thickness. Using a 6cm round cutter, cut out 24 circles, re-rolling scraps as needed.
3. Bake the biscuits
   Place the biscuits on the prepared baking sheets, leaving space between each one. Bake for 12-15 minutes until the edges are just turning golden. Allow to cool completely on a wire rack.
4. Assemble the sandwich biscuits
   Spread a teaspoon of raspberry jam on the flat side of 12 biscuits. Top with the remaining biscuits to create sandwiches, flat sides together.
5. Prepare the icing
   In a bowl, mix the icing sugar with enough water to create a smooth, thick but spreadable icing. It should coat the back of a spoon without running off too quickly.
6. Decorate the biscuits
   Spread a layer of icing on top of each sandwich biscuit. Before the icing sets, place half a glacé cherry in the center of each biscuit. Allow the icing to set completely before serving, about 1 hour at room temperature.