These classic empire biscuits are buttery, tender shortbread-style sandwiches filled with bright jam, then finished with a simple glacé icing and a cherry on top. The texture is crisp at the edges and beautifully crumbly through the middle, with a sweet-tart centre that keeps them from tasting cloying. They are straightforward for beginners, just a little fiddly when it comes to neat assembly. Total time is about 1 hour, including cooling and setting the icing.
Ingredients
For the biscuits
- 225g unsalted butter, softened
- 100g caster sugar
- 275g plain flour
- 50g cornflour (cornstarch)
- Pinch of fine salt
- 1/2 tsp vanilla extract (optional)
For the filling
- 150g raspberry or strawberry jam (seedless if preferred)
For the icing and topping
- 250g icing sugar, sifted
- 2 to 3 tbsp water or lemon juice
- A few drops pink food colouring (optional)
- 12 glacé cherries, halved
You will also need
- Baking parchment, for lining
- Plain round cutter (about 5 to 6cm)
How to Make Empire Biscuits
- Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line two large baking trays with baking parchment so the biscuits bake evenly and lift off cleanly.
- Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar until smooth and creamy. You are aiming for a cohesive mixture, not lots of air, so keep it gentle.
- Add the dry ingredients: Tip in the plain flour, cornflour and salt (plus vanilla if using). Mix with a wooden spoon at first, then bring it together with your hands to form a soft dough.
- Roll and cut: Lightly flour your worktop and rolling pin. Roll the dough to about 5mm thick. Cut out 24 rounds and place them on the trays, leaving a little space between each.
- Chill for sharper shapes (optional): If your kitchen is warm or the dough feels soft, chill the trays for 10 minutes. This helps the biscuits hold their edges in the oven.
- Bake: Bake for 12 to 15 minutes, swapping trays halfway if your oven has hot spots. They should be pale with the faintest hint of golden colour at the edges.
- Cool properly: Leave the biscuits on the trays for 5 minutes to firm up, then transfer to a wire rack. Let them cool completely before filling, otherwise the jam will slide and the icing will melt.
- Sandwich with jam: Turn half the biscuits over. Spread each with about 1 to 1 1/2 teaspoons of jam, taking it close to the edge. Top with the remaining biscuits and press very lightly.
- Mix the icing: Put the sifted icing sugar in a bowl. Add 2 tablespoons of water or lemon juice and stir. Add a little more, a few drops at a time, until the icing is thick, smooth and spreadable. Tint with a tiny amount of colouring if you want the classic pink finish.
- Ice and decorate: Spoon the icing onto the tops and gently spread it out. Place a cherry half in the centre of each biscuit while the icing is still wet.
- Set before serving: Leave the biscuits at room temperature for 30 to 45 minutes, until the icing is set. Once set, they stack neatly and travel well.
Tips
Why did my biscuits spread in the oven?
This usually comes from warm dough or butter that is too soft. Chill the cut rounds for 10 minutes before baking, and make sure your baking trays are cool before loading the next batch.
How do I keep empire biscuits crumbly, not tough?
Once the flour goes in, mix just until the dough comes together. Overworking develops gluten and makes the biscuits firm rather than delicate.
How can I get neat, uniform tops for icing?
Pick the flattest, most even biscuits for the tops and use those for icing. If you have a few slightly uneven ones, hide them on the bottom as the jam side.
How do I stop the icing running over the edges?
Keep the icing thick enough to hold soft peaks. Cool the biscuits completely before icing, and add liquid very slowly so you do not overshoot the right consistency.
Serving Suggestions
- Serve with a pot of strong tea or coffee.
- Add to a dessert platter with scones, shortbread, and fresh berries.
- Wrap individually for bake sales or packed lunches.
- Serve as part of an afternoon tea spread with clotted cream and jam.
Storage
Room temperature
Store in an airtight container, with baking parchment between layers, for 4 to 5 days. Keep them somewhere cool and dry so the icing stays neat.
Refrigerator
You can refrigerate them for up to 7 days, but the icing can sweat and turn slightly sticky. If you do chill them, bring to room temperature before serving for the best texture.
Freezing
Freeze the unfilled, un-iced biscuits in a sealed container for up to 3 months. Defrost at room temperature, then fill and ice fresh. Fully assembled biscuits can be frozen, but the jam may weep as it thaws and the icing can lose its clean finish.
Nutrition
- Calories: 390 kcal
- Carbohydrates: 55 g
- Protein: 3 g
- Fat: 17 g
- Saturated fat: 10 g
- Sodium: 120 mg
Disclaimer: Nutrition values are estimates and will vary based on the exact ingredients and brands you use.
FAQs
What is an empire biscuit?
An empire biscuit is a British bakery favourite made from two shortbread-style biscuits sandwiched with jam, then topped with glacé icing and a cherry (or sometimes a piece of candied fruit). They are sweet, buttery, and slightly crumbly, with a bright fruity centre.
Can I use self-raising flour instead of plain flour?
Plain flour works best here because you want a tender, shortbread-like biscuit. If you only have self-raising flour, you can use it, but the texture will be more cakey and the biscuits may puff and lose their crisp bite.
Can I make empire biscuits ahead of time?
Yes. Bake the biscuits 1 to 2 days ahead and keep them airtight, then fill and ice the day you want to serve them. This keeps the biscuit texture at its best and the icing looking fresh.
Why is my icing cracking or going dull?
Cracking usually means the icing was mixed too thick and dried too fast, or it was spread over biscuits that were still warm. Dull icing can happen if there is too little liquid. Aim for a thick but spreadable icing and apply it to fully cooled biscuits.
Can I freeze them with the icing and jam already on?
You can, but the finish is not quite as tidy after thawing. For best results, freeze the plain baked biscuits, then defrost and assemble with jam and icing closer to serving.
Mary Berry-Style Empire Biscuits
Course: DessertCuisine: BritishDifficulty: Easy12
biscuits25
minutes15
minutes60
minutes390
kcal40
minutesButtery, crumbly shortbread-style empire biscuits sandwiched with jam, topped with glacé icing and a cherry. A nostalgic British bake that’s easy, tidy, and perfect with tea.
Ingredients
225g unsalted butter, softened
100g caster sugar
275g plain flour
50g cornflour (cornstarch)
Pinch of fine salt
1/2 tsp vanilla extract (optional)
150g raspberry or strawberry jam (seedless if preferred)
250g icing sugar, sifted
2–3 tbsp water or lemon juice
A few drops pink food colouring (optional)
12 glacé cherries, halved
Baking parchment, for lining
Directions
- Preheat the oven to 190°C (170°C fan) and line 2 baking trays with parchment.
- Cream the butter and caster sugar until smooth and creamy (not overly whipped).
- Mix in the flour, cornflour and salt (and vanilla, if using) to make a soft dough.
- Roll the dough to about 5mm thick and cut 24 rounds. Re-roll scraps as needed.
- Bake for 12–15 minutes until just turning pale golden at the edges.
- Cool for 5 minutes on the tray, then transfer to a rack to cool completely.
- Spread jam on the underside of 12 biscuits, then sandwich with the remaining biscuits.
- Mix icing sugar with enough water or lemon juice to make a thick, spreadable icing. Tint if you like.
- Ice the tops and finish each with a cherry half. Leave to set before serving.
Notes
- For neat biscuits, chill the cut rounds for 10 minutes before baking.
- Keep the icing thick so it doesn’t run over the sides.
- Freeze un-iced biscuits for up to 3 months, then defrost and assemble.
