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Tipperary Biscuits
Tipperary Biscuits is a traditional Scottish recipe for a classic biscuit (cookie) of a butter, sugar, flour and egg dough flavoured with allspice and cinnamon that's baked, sandwiched with strawberry jam covered with a butter, icing sugar, milk and vanilla icing and topped with cherries. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Tipperary Biscuits.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
10–12
Rating: 
Tags : Spice RecipesBaking RecipesScottish Recipes
The name may be Irish, but as far as I can make out the origin of these biscuits is Scottish. Certainly, the recipe presented here is based on a Scottish original. In fact, it looks like these are really two-layered Empire biscuits.
Ingredients:
120g butter, softened
100g caster sugar
2 eggs
250g plain flour
2 tsp baking powder
4 tsp
allspice
1/4 tbsp ground
cinnamon
For the topping:
120g butter, softened
generous pinch of salt
360g icing sugar, sifted
60ml milk
1/2 tbsp vanilla extract
340g strawberry jam
280g maraschino cherries, drained
Method:
Cream together the first lot of butter with the caster sugar in a large bowl until smooth and creamy. Beat the eggs together then add to the butter mix a little at a time, mixing to combine after each addition.
Combine the flour, baking powder, allspice and cinnamon in another bowl then add to the batter and stir until completely blended. You will end-up with a stiff dough which you should turn out onto a floured surface before rolling out to about 4mm thick. Cut into circles with a pastry cutter and place these about 4cm apart on an ungreased baking tray.
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 10 minutes, or until the edges of the biscuits start to brown. Take out of the oven, allow to cool on the baking tray for 10 minutes then transfer to a wire rack and allow to cool for a further 10 minutes.
Meanwhile, prepare the frosting. Cream together the remaining butter and salt then add the sugar and vanilla. Cream until light and fluffy. When the biscuits have cooled spread the strawberry jam on top of one biscuit. Place a second biscuit on top of the first (so the jam is sandwiched in the middle) then spread the frosting on top and decorate with a cherry half inserted into the middle. Repeat with the remaining biscuits and set aside for the frosting to harden.
