Empire Biscuits

900g (2lb) Castor Sugar
900g (2lb) Flour, sifted
450g (1lb) Butter
225g (8oz) Icing Sugar
8 tbsp Milk
Raspberry Jam (for filling)
Glacê Cherries

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy.
3. Gradually add flour, mix thoroughly.
4. Chill 30 minutes.
5. Roll the dough on a lightly floured surface into ¼ inch thickness; cut into rounds.
6. Place on onto a lightly greased baking tray.
7. Bake for 10 minutes.
8. Allow to cool slightly then remove to wire racks.
9. When cooled spread jam on a round, then cover with another round.
10. Mix the icing sugar with enough milk to produce a spreading consistency.
12. Spread on the top of the assembled biscuits.
13. Top each biscuit with half a cherry.