Name: Empire Biscuits Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Scottish
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup raspberry jam; 1 cup powdered sugar; 2–3 teaspoons milk; candied cherries, halved (optional, for topping)

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Empire Biscuits are an irresistible Scottish treat, perfect for anyone who loves the marriage of crumbly, buttery shortbread with a sweet layer of raspberry jam and a dreamy icing top—complete with a cheerful cherry garnish. With simple ingredients and a classic sandwich cookie construction, these biscuits deliver a delightful mix of textures and flavors that are as lovely to look at as they are to eat. Whether you grew up enjoying them with tea or you’re discovering them for the first time, making Empire Biscuits at home is sure to put a smile on your face and a bit of tradition on your table.

Ingredients You’ll Need

The beauty of Empire Biscuits lies in how just a few pantry staples come together to make something so special. Each ingredient plays a starring role for perfect texture, just the right sweetness, and that signature glossy finish.

Unsalted butter: The foundation of any good biscuit, butter brings rich flavor and a melt-in-your-mouth crumb, so be sure it’s softened for easy creaming.
Granulated sugar: Adds the perfect amount of sweetness and helps the butter whip up beautifully light and fluffy.
All-purpose flour: Gives the biscuits structure and their classic shortbread-like texture.
Salt: Just a pinch sharpens all the other flavors and balances the sweet glaze.
Vanilla extract: For a soft, fragrant aroma that rounds out every bite.
Raspberry jam: The signature bright, tart-sweet filling; feel free to swap for strawberry or cherry if it’s what you have.
Powdered sugar: Creates that classic, thick, snowy icing on top—don’t skip the sifting for the smoothest results!
Milk: Just enough to make your icing glossy and spreadable—use water instead for a firmer finish, if you prefer.
Candied cherries (optional): Half a cherry on top makes these biscuits instantly recognizable and adds an extra touch of joy.

How to Make Empire Biscuits

Step 1: Prepare Your Baking Supplies

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure your biscuits don’t stick and bake evenly. This is also the perfect time to set out your butter so it softens up—trust me, it makes creaming much easier and your dough will be far gentler to roll out.

Step 2: Make the Biscuit Dough

In a large bowl, cream together your softened unsalted butter and granulated sugar until it’s light, fluffy, and just a little irresistible-looking—this gives the biscuits their delicate crumb. Add in the vanilla extract and mix again. Gradually stir in the flour and salt, blending just until the dough comes together smoothly; don’t over-mix, or you risk tough biscuits instead of that melt-away texture we want from Empire Biscuits.

Step 3: Roll and Cut Out the Biscuits

Lightly flour your work surface and rolling pin, then roll the dough out to about 1/4 inch thick. Use a round cookie cutter (about 2 inches works well) to cut out as many circles as you can, gently re-rolling scraps for more. Place the cut-outs on your prepared baking sheet, giving them a little breathing room for even baking.

Step 4: Bake the Biscuits

Bake your biscuits for 10–12 minutes, or until the edges are just starting to turn golden—watch closely, as a golden hue gives the biscuits their delicate snap, but too much browning will dry them out. Let the biscuits cool completely on a wire rack; patience pays off here, as warm biscuits will slip and slide when sandwiched or glazed.

Step 5: Assemble the Empire Biscuits

Once your biscuits are fully cooled, flip half of them over and generously spread each base with raspberry jam. Top with another biscuit to make a neat little sandwich—press gently so you don’t squish out your filling. This is the classic Empire Biscuits moment: crisp outside, sweet center.

Step 6: Glaze and Garnish

Make a thick but spreadable glaze by mixing powdered sugar with just enough milk to reach a glossy consistency (about 2–3 teaspoons). Spread the glaze over the tops of each biscuit sandwich, then finish with half a candied cherry perched right in the center of each—if you’re feeling extra festive. Allow the glaze to set before serving, so you can stack or plate your Empire Biscuits without smudges.

How to Serve Empire Biscuits

Garnishes

That glossy white glaze topped with a ruby-red cherry isn’t just tradition—it’s downright cheery! Even if you’re not a cherry fan, a sprinkle of colored nonpareils or a dusting of edible glitter can make your Empire Biscuits a centerpiece-worthy treat.

Side Dishes

Empire Biscuits steal the show at tea time alongside a pot of strong black tea or English breakfast. They pair nicely with fresh berries or a handful of lightly salted nuts if you want to add a contrasting nibble on your dessert spread. If serving as part of a celebration, try alongside a plate of buttery shortbread or fruit scones for a true British-inspired selection.

Creative Ways to Present

For parties, arrange Empire Biscuits in a circular pattern on a vintage cake stand or layer them up in a pretty tin lined with parchment—perfect for gifting! For fun, make mini versions as “bite-sized” Empire Biscuits, or swap in fun-shaped cutters for a playful twist on the classic round.

Make Ahead and Storage

Storing Leftovers

Empire Biscuits are at their best on the day they’re made but will hold up beautifully in an airtight container at room temperature for up to 3 days. Separate layers with parchment to keep the icing and jam from sticking cookies together.

Freezing

You can freeze unglazed, unfilled biscuits in a zip-top bag or freezer-safe container for up to a month. Simply thaw at room temperature, then assemble and glaze right before serving for a fresh-baked feel without the fuss.

Reheating

While Empire Biscuits don’t need reheating, if you find the biscuits themselves have lost their snap, you can pop bare biscuits (before glazing or filling) in a low oven for 2–3 minutes. Glazed or sandwiched biscuits are best enjoyed as-is, straight from the container or tin.

FAQs

Can I use a different type Dessert

Absolutely! While raspberry is traditional, you can use strawberry, cherry, or even apricot for a fun twist on flavor. Just make sure your jam isn’t too runny, so it doesn’t ooze out of the biscuits.

Why did my biscuit dough become tough?

Over-mixing is usually the culprit—stop mixing as soon as the dough comes together for the most tender Empire Biscuits. Also, don’t worry if the dough feels soft; chilling briefly can make rolling easier if needed.

Can I make Empire Biscuits gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free baking blend—just be sure your chosen flour has a 1:1 substitution and contains xanthan gum if needed for structure.

How can I fix icing that’s too thin or thick?

If your glaze is too thin, add more powdered sugar a spoonful at a time; if it’s too thick, trickle in a few extra drops of milk (or water) until perfect. You want a spreadable, not runny, consistency so it sets nicely on the biscuits.

Can I make Empire Biscuits in advance for an event?

Definitely! Bake and cool the biscuits a day or two ahead, then store airtight. Fill and ice them on the day of your event to keep everything fresh, crisp, and beautiful for serving.

Final Thoughts

Give Empire Biscuits a go the next time you want to treat yourself or cheer up a friend—they’re easier than they look and even more delicious than you remember. Whether you’re keeping tradition alive or baking up a cheery weekend project, these classic sandwich cookies are always worth the effort. Happy baking!

Empire Biscuits Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 32 minutes
Yield: 12 sandwich cookies 1x
Diet: Vegetarian

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Description

Empire Biscuits are classic Scottish cookies made with buttery shortbread rounds sandwiched together with raspberry jam and topped with a sweet glaze. These delightful treats are perfect for afternoon tea or any special occasion.

Ingredients

Scale

Shortbread Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Filling and Topping:

1/2 cup raspberry jam
1 cup powdered sugar
2–3 teaspoons milk
candied cherries, halved (optional, for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
Roll out the dough: Roll out the dough on a lightly floured surface to about 1/4 inch thickness and cut into rounds using a cookie cutter.
Bake: Place on the prepared baking sheet and bake for 10–12 minutes or until the edges are just turning golden. Let cool completely.
Assemble the cookies: Spread raspberry jam on the flat side of half the cookies and top with the remaining cookies to make sandwiches.
Make the glaze: In a small bowl, mix powdered sugar with enough milk to form a thick but spreadable glaze.
Glaze and decorate: Spread the glaze on top of each sandwich cookie and top with half a candied cherry, if desired. Let set before serving.