Introduction & Getting Started with the Dough

---

You know those recipes that bring back a flood of childhood memories the second you smell them baking? That’s exactly what Empire Biscuits do for me. These sweet little sandwich cookies—made with buttery shortbread, fruity jam, and topped with a glossy white icing and a cheery cherry—have been a staple at family teatimes for as long as I can remember.

If you’ve never had an Empire Biscuit before, let me tell you—you’re in for a real treat. Originating in Scotland (where they’re often seen at bake sales, coffee mornings, and holiday gatherings), these beauties are equal parts charming and delicious. The texture is tender and crumbly, just like classic shortbread should be, and the layers of jam and icing make every bite feel like a little celebration.

What I love most about them is how deceptively simple they are. They look fancy—like something you’d pick up from a bakery window—but they’re incredibly easy to make at home with just a handful of basic ingredients. So whether you’re baking for a tea party, a cookie exchange, or just to treat yourself with your afternoon cuppa, this recipe is one to bookmark.

Let’s jump in and get baking!

---

🧾 Ingredients You’ll Need:

• 250g unsalted butter, softened

• 100g caster sugar

• 300g plain flour

• 50g cornflour

• 100g raspberry jam (or strawberry, if you prefer)

• 150g icing sugar

• 2–3 tbsp cold water

• 6 glacé cherries, halved

---

🔥 Step 1: Prep the Oven and Baking Trays

First things first—preheat your oven to 180°C (fan). This ensures it’s hot and ready to go by the time your biscuits are rolled and cut. Line two baking trays with parchment paper to prevent sticking and make cleanup a breeze.

---

🧈 Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together 250g of softened butter and 100g of caster sugar until the mixture turns pale and fluffy. This step helps to create that lovely, light texture in your biscuits, so don’t rush it. I usually use an electric mixer for speed, but a wooden spoon and a little elbow grease work too!

---

🥣 Step 3: Add the Dry Ingredients

Now sift in 300g plain flour and 50g cornflour. The cornflour is a little trick to keep the shortbread extra tender and crumbly. Stir everything together until a soft dough forms. If your dough feels too sticky to handle, just wrap it up and pop it in the fridge for 15 minutes—this makes it easier to roll and helps the biscuits keep their shape in the oven.

---

🍪 Step 4: Roll and Cut Your Biscuits

Lightly flour your surface and roll the dough out to about 5mm thick. This thickness is just enough to give that satisfying bite without being too doughy. Use a fluted round cookie cutter to cut out your biscuits. If you don’t have a fluted one, any round cutter will do—these will still taste amazing!

Place the cut rounds onto your prepared trays, leaving a little space between each one. You can chill the trays for another 10 minutes before baking if you want super crisp edges (especially helpful on warm days when the butter in the dough softens quickly).

---

🍳 Step 5: Bake Until Just Golden

Slide your trays into the oven and bake the biscuits for 10–12 minutes. You’re looking for a pale golden color—they shouldn’t brown too much. Once baked, let them cool on the tray for a couple of minutes, then transfer to a wire rack to cool completely before assembling. Trust me, assembling them while still warm will turn into a sticky (but tasty!) mess.

Filling, Decorating & Pro Tips for Perfect Empire Biscuits

---

Alright, now that we’ve got those golden shortbread rounds baked and cooling, let’s move on to the part that makes Empire Biscuits so iconic—the filling and decorating! This is where they go from being just lovely little cookies to full-blown teatime stars.

---

🍓 Step 6: Sandwich with Jam

Once your biscuits are completely cool, it’s time to pair them up. I like to line them up in twos—bottoms on one side, tops on the other. This just makes it easier to see what you’re working with.

Take about a teaspoon of raspberry jam and spread it on the bottom biscuit of each pair. Don’t go all the way to the edge—leave just a little space so the jam doesn’t squish out when you press them together. Then gently press the second biscuit on top to form a sweet little sandwich.

Quick Tip:
You can use strawberry jam if that’s what you have on hand, or even go rogue and try blackcurrant or cherry. I once tried mine with apricot jam and they were unexpectedly amazing!

---

🍬 Step 7: Make the Icing

Now for the glossy white topping! In a small bowl, mix 150g of icing sugar with about 2–3 tablespoons of cold water. Start with 2 tablespoons and stir until you get a thick but spreadable consistency—think glue, not soup.

If it runs off the biscuit too easily, it’s too thin. Just add a bit more icing sugar until it thickens up. If it’s too stiff and hard to spread, add a few drops more water.

Optional Twist:
Add a tiny splash of almond extract (about 1/4 teaspoon) to the icing for a subtle, nutty note that pairs beautifully with the jam. Not traditional, but sooo good.

---

🧁 Step 8: Ice and Decorate

Spoon a small amount of icing onto the top biscuit and spread it gently with the back of a spoon or a small palette knife. Try to stay within the edges so it looks neat—though a little dribble down the side adds to the homemade charm, if you ask me.

Once you’ve got the icing on, pop a half of a glacé cherry right in the center while the icing is still wet. That cherry is like the crown jewel—it adds that classic look and a little pop of sweetness.

Let the biscuits sit out at room temperature for about 30–60 minutes to let the icing firm up before serving or storing.

---

💡 Extra Tips for Biscuit Success:

1. Chill for Clean Shapes:
Want picture-perfect biscuits? Chill the cut-out dough on the tray for 10–15 minutes before baking. This helps keep the edges sharp and reduces spreading.

2. Use Parchment or a Silicone Mat:
These prevent over-browning on the bottom and make it easier to lift the biscuits off once baked.

3. Let Them Cool Completely:
I can’t stress this enough—don’t rush the cooling! Warm biscuits will make your jam slide and your icing melt into a mess.

4. Storage Tips:
Once the icing has set, store your Empire Biscuits in an airtight container at room temperature. They’ll keep for up to 5 days—though they rarely last that long in our house!

5. Make Ahead & Freeze:
You can bake the shortbread rounds ahead of time and freeze them (unfilled and undecorated) for up to a month. Just thaw and decorate when ready to serve.

FAQ & Final Thoughts on These Classic Empire Biscuits

---

Okay, bakers—we’ve rolled, filled, iced, and crowned our Empire Biscuits, and now it’s time to talk through a few of the most common questions I’ve heard about this recipe. If it’s your first time making these, don’t worry—I’ve got you covered with simple, no-fuss answers to help you bake with confidence.

---

❓ FAQ – Your Empire Biscuit Questions Answered

---

1. Can I use self-raising flour instead of plain flour?
It’s best to stick with plain flour for this recipe. Self-raising flour will change the texture, making the biscuits puffier and more cakey rather than crisp and crumbly like proper shortbread.

---

2. What if I don’t have cornflour?
If you don’t have cornflour (cornstarch), you can use a little extra plain flour, but I really recommend using cornflour if you can. It gives the biscuits that melt-in-your-mouth texture that makes them so special.

---

3. Can I make these gluten-free?
Absolutely! Swap the plain flour and cornflour for a 1:1 gluten-free baking blend. Just make sure your jam and icing sugar are also gluten-free (most are, but it’s always good to double-check the labels).

---

4. How do I keep the icing from running off the biscuit?
The key is in the consistency. Your icing should be thick—almost like a paste. Start with less water and add more a few drops at a time. Also, make sure the biscuits are cool and completely dry before icing.

---

5. Do I have to use glacé cherries on top?
Not at all! While the cherry is traditional and adds that vintage bakery vibe, you can totally skip it or get creative—sprinkles, a fresh raspberry, or even a candied violet would look beautiful.

---

6. Can I make these ahead of time?
Yes! The biscuits stay fresh in an airtight container for up to 5 days. If you want to plan even further ahead, you can freeze the unfilled biscuits for a month and decorate them closer to serving time.

---

7. Why are they called “Empire Biscuits”?
These biscuits have quite a bit of history! Originally known as “Linzer Biscuits”, they were renamed “Empire Biscuits” in the UK during World War I. They’ve stayed a beloved treat in Scotland and parts of the UK ever since. Fun fact: they’re sometimes called Belgian Biscuits in Northern Ireland and New Zealand, though the decorations vary slightly!

---

💬 Final Thoughts – Bake, Share & Enjoy!

I don’t know about you, but there’s just something deeply comforting about a tray of these classic Empire Biscuits sitting on the kitchen counter. They’re sweet, buttery, and just fancy enough to feel special—without being fussy to make.

What I love most is how versatile they are. You can keep them totally traditional with raspberry jam and glacé cherries, or switch things up with different jams and toppings. (Next on my list: orange marmalade and white chocolate drizzle. Yes, please.)

They’re perfect for tea parties, birthday buffets, Christmas cookie platters—or just because you’re craving something cozy and homemade. And let’s be real: any cookie that looks this pretty with this little effort is a total win in my book.

If you try this recipe, I’d love to hear how it turned out! Did you stick with the classic version, or add your own twist? Drop a comment below, and feel free to share any fun flavor combinations you come up with.

Happy baking, and don’t forget—save one for yourself before they all disappear. Because trust me, they will.

Print