These Empire biscuits have buttery, crisp shortbread layers sandwiched with raspberry jam and finished with smooth icing and a glacé cherry. They are sweet, tender and just right with a cup of tea. This easy recipe is inspired by the traditional British bake and takes about 1 hour 35 minutes, including chilling and cooling. It makes 12 generous sandwich biscuits.
What Are Empire Biscuits?
Empire biscuits are a traditional Scottish treat made with two buttery biscuits, a layer of jam and a simple icing topping. A glacé cherry gives each one its familiar finish. This version is inspired by classic home baking rather than presented as an official Mary Berry recipe.
Ingredients for Empire Biscuits
For the Biscuits
- 125g unsalted butter, softened
- 50g caster sugar
- 250g plain flour, plus a little extra for dusting
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, if needed
For the Filling
- 100g raspberry jam
For the Topping
- 150g icing sugar, sifted
- 2 to 3 teaspoons water, plus a little extra if needed
- 6 glacé cherries, halved
Preparation and Cooking Time
- Preparation time: 25 minutes
- Chilling time: 20 minutes
- Baking time: 12 to 15 minutes
- Cooling and assembly: About 35 minutes
- Total time: About 1 hour 35 minutes
- Yield: 12 sandwich biscuits
How to Make Empire Biscuits
- Prepare the oven and trays: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and position the oven shelves near the middle.
- Cream the butter and sugar: Put the softened butter and caster sugar in a mixing bowl. Beat with a wooden spoon or electric mixer until pale and creamy, then stir in the vanilla extract.
- Make the dough: Add the plain flour and mix until the mixture starts to clump together. Bring it together gently with your hands. If it is too crumbly to form a dough, add milk a teaspoon at a time, using only as much as needed.
- Chill the dough: Flatten the dough into a disc, wrap it and refrigerate for 20 minutes. This makes it easier to roll and helps the biscuits hold their shape.
- Roll and cut: On a lightly floured surface, roll the dough to about 5mm thick. Use a 5cm round cutter to cut out 24 biscuits, gently rerolling the scraps as needed. Arrange them on the prepared trays with a little space between each one.
- Bake the biscuits: Bake for 12 to 15 minutes, until the biscuits are set and just beginning to turn pale golden at the edges. If baking both trays together, swap their positions halfway through for even colouring.
- Cool completely: Leave the biscuits on the trays for 5 minutes, then transfer them carefully to a wire rack. Let them cool completely before adding the jam and icing.
- Add the jam: Spread about 1 teaspoon of raspberry jam over the flat side of 12 biscuits. Top each with a second biscuit, flat side down, and press gently.
- Ice and decorate: Mix the icing sugar with 2 teaspoons of water, adding more a few drops at a time until thick but spreadable. Spoon a little icing onto each sandwich and top with half a glacé cherry. Leave at room temperature for about 20 minutes, or until the icing is set.
Tips for Perfect Empire Biscuits
Why Is My Biscuit Dough Crumbly?
The mixture may look dry before it comes together. Press it gently with your hands first, then add a little milk only if needed. Too much liquid can make the biscuits less crisp.
How Do I Stop the Biscuits From Spreading?
Chill the dough before rolling and avoid working it excessively. If the cut rounds feel soft, refrigerate them on the baking trays for another 10 minutes before baking.
How Thick Should the Icing Be?
The icing should be thick enough to stay on top of each biscuit but soft enough to spread with a spoon. Add water gradually. If it becomes too runny, stir in a little more sifted icing sugar.
How Can I Keep the Jam From Squeezing Out?
Use a modest layer of jam and leave a small border around the edge. Press the biscuits together gently rather than pushing firmly.
Serving Suggestions
- Serve with a pot of English breakfast tea or a cup of coffee.
- Add them to an afternoon tea platter alongside scones and fruit.
- Pack a few in a decorative box for a homemade gift.
How to Store Empire Biscuits
Room Temperature
Once the icing has set, store the biscuits in an airtight container at room temperature for up to 4 days. Place baking parchment between layers to protect the icing. The biscuits will soften slightly as they sit with the jam.
Refrigerator
Refrigeration is not usually necessary, but you can keep the biscuits in an airtight container in the fridge for up to 5 days. Bring them to room temperature before serving for the best flavour and texture.
Freezing
For the neatest finish, freeze the baked, unfilled biscuits in an airtight container for up to 3 months. Separate layers with parchment, then thaw at room temperature before adding the jam and icing.
Nutrition Information
Approximate values per sandwich biscuit, based on 12 servings:
- Calories: 245 kcal
- Carbohydrates: 40g
- Protein: 2g
- Fat: 9g
- Saturated fat: 5g
- Sodium: 5mg
Nutrition values are estimates and will vary with the ingredients and brands used.
Frequently Asked Questions
What jam is best for Empire biscuits?
Raspberry jam is a traditional choice because its slight tartness balances the sweet icing. Strawberry jam also works well.
Can I make Empire biscuits ahead of time?
Yes. Bake the biscuit rounds a day or two ahead and keep them in an airtight container. Fill and ice them when you are ready to serve.
Can I make Empire biscuits without glacé cherries?
Yes. Leave them plain or add a small jelly sweet or a few sprinkles while the icing is still wet.
Why are my Empire biscuits hard?
Overworking the dough, rolling it too thinly or baking the biscuits for too long can make them hard. Mix gently and take them out when the edges are only lightly golden.
Can I use self-raising flour instead of plain flour?
Plain flour is best for the classic shortbread texture. Self-raising flour will make the biscuits puffier and may change their shape.
Recipe Card
Classic Empire Biscuits
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery shortbread biscuits sandwiched with raspberry jam and topped with icing and glacé cherries. A traditional British treat inspired by classic home baking.
Ingredients
125g unsalted butter, softened
50g caster sugar
250g plain flour, plus extra for dusting
1 teaspoon vanilla extract
1 to 2 tablespoons milk, if needed
100g raspberry jam
150g icing sugar, sifted
2 to 3 teaspoons water, plus extra if needed
6 glacé cherries, halved
Directions
- Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment.
- Beat the butter and caster sugar until pale and creamy, then stir in the vanilla.
- Mix in the flour and gently bring the dough together. Add milk a teaspoon at a time only if needed.
- Flatten the dough into a disc, wrap and chill for 20 minutes.
- Roll the dough 5mm thick on a lightly floured surface. Cut out 24 rounds using a 5cm cutter, rerolling the scraps gently.
- Arrange on the trays and bake for 12 to 15 minutes, until set and pale golden at the edges. Swap tray positions halfway through if baking together.
- Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- Spread about 1 teaspoon of jam on the flat side of 12 biscuits. Sandwich with the remaining biscuits.
- Mix the icing sugar with water to make a thick, spreadable icing. Ice each biscuit, add half a cherry and leave to set for about 20 minutes.
Notes
- Total time includes chilling, cooling, assembly and setting.
- Add milk to the dough only if it needs help coming together.
- Freeze unfilled biscuits for up to 3 months and decorate after thawing.
