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Tipperary Biscuits

4

40 min

Tipperary Biscuits

Tipperary Biscuits Photo 1

Time

40 min

Serving

18 persons

Calories

322

Rating

4.00★ (7)

Author: Victoria Buriak
These are a traditional Scottish cookie-very spicy and not too sweet. They are a treat for the grown-ups, too. Wonderful with a nice mug of tea. Yum!

Ingredients

  • butter: 0.5 cup (softened)
  • white sugar: 0.5 cup
  • eggs: 2 piece
  • all-purpose flour: 2 cups
  • baking powder: 1 Tbsp
  • allspice: 1 Tbsp
  • ground cinnamon: 1 Tbsp
  • butter: 0.5 cup (softened)
  • salt: 0.125 tsp
  • sifted confectioners' sugar: 3 cups
  • milk: 0.25 cup (or as needed)
  • ½ teaspoons vanilla extract: 1 piece
  • strawberry jam: 1 cup
  • maraschino cherries: 1 jar (10 ounce jar, drained)

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Tipperary Biscuits Photo 2
  2. In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth. Beat in the eggs one a time, mixing well after each one. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended. The dough will be very stiff.
    Tipperary Biscuits Photo 3
  3. Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into circles using a juice glass or cookie cutter. Place 2 inches apart onto ungreased baking sheets.
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  4. Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly. Cool cookies on wire racks for at least 15 minutes.
    Tipperary Biscuits Photo 5
  5. While cookies cool, make the frosting. Beat the butter and salt together until soft, then gradually mix in the confectioners' sugar and vanilla until smooth and light.
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  6. Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets. Repeat with the remaining cookies.
    Tipperary Biscuits Photo 7

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