Mary Berry Recipes

Home / Baking / Classic Empire Biscuits

Oh, what a joy it is to share with you a recipe that truly embodies the spirit of traditional British baking – the utterly charming Empire Biscuit! These delightful little sandwich biscuits, with their vibrant jam filling and a neat crown of glacé icing, are a real family favourite in our household, and I daresay they’ll become one of yours too. They evoke such wonderful memories of afternoon tea and cosy gatherings, a truly timeless treat.

There’s something so wonderfully simple yet utterly satisfying about a classic biscuit, isn't there? The Empire Biscuit, with its crisp, buttery shortbread layers, provides the perfect canvas for a burst of fruity jam and a sweet, smooth icing. It’s a treat that looks as good as it tastes, making it a perfect addition to any special occasion or indeed, just a quiet cup of tea. It's a biscuit that simply sings of comfort and home.

This recipe is designed to be wonderfully straightforward, allowing even the most novice of bakers to achieve sheer perfection. We’ll focus on creating a beautifully tender biscuit that melts in the mouth, alongside a simple yet elegant finish. So, tie on your apron, gather your ingredients, and let’s create some baking magic together – you’ll be so pleased with the results, I promise you!

Why You'll Love This Recipe

Uses readily available, simple ingredients for a comforting, familiar taste.
The combination of crisp biscuit, sweet jam, and smooth icing creates a delightful texture and flavour contrast.
A versatile recipe that can be adapted with different jams and decorative touches, perfect for any occasion.

Ingredients

200g unsalted butter, softened
100g caster sugar
300g plain flour, plus extra for dusting
Pinch of salt
4-5 tablespoons raspberry jam (or strawberry/apricot)
For the Icing:
200g icing sugar
2-3 tablespoons cold water
Glacé cherries or sprinkles, for decoration (optional)

Equipment Needed

Large mixing bowl • Electric mixer (optional, but helpful for creaming butter) • Sieve • Wooden spoon or spatula • Rolling pin • 5-6cm round cookie cutter • Two baking trays • Baking parchment • Wire cooling rack

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Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two baking trays with baking parchment.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This is crucial for a tender biscuit, so take your time.
Sift the plain flour and salt into the butter mixture. Mix gently with a wooden spoon or your hands until it just comes together to form a soft dough. Be careful not to overmix, as this can make the biscuits tough.
Turn the dough out onto a lightly floured surface. Gently knead it a couple of times until smooth, then roll it out to a thickness of about 3-4mm. You want an even thickness for even baking.
Using a 5-6cm round cutter, cut out as many circles as you can. Gather the scraps, gently re-roll, and cut out more until all the dough is used. You should have an even number of biscuits.
Carefully transfer the biscuit circles to your prepared baking trays, leaving a little space between each. Bake for 12-15 minutes, or until pale golden around the edges. They should be firm but not too dark.
Remove the biscuits from the oven and transfer them to a wire rack to cool completely. They will be quite delicate when warm, so handle with care.
Once cooled, take half of the biscuits and spread about a teaspoon of jam on the flat side of each. Place the remaining biscuits on top to form sandwiches.
Now for the lovely icing! Sift the icing sugar into a bowl. Gradually add the cold water, a tablespoon at a time, mixing until you have a smooth, pourable glacé icing. It should be thick enough to coat a spoon but still flow gently.
Spoon a little icing onto the top of each sandwich biscuit, allowing it to gently spread to the edges. While the icing is still wet, top each with a glacé cherry half or some colourful sprinkles, if you fancy a bit of extra cheer.
Leave the iced Empire Biscuits to set completely on the wire rack. This usually takes about 30-60 minutes, depending on the humidity.
Once the icing is firm, these delightful treats are ready to be enjoyed with a lovely cup of tea. Pure bliss!

Perfect Substitutions

**Jam:** Feel free to use your favourite jam – strawberry, apricot, or blackcurrant all work beautifully. Just ensure it's a good quality, firm jam.
**Flour:** For a slightly richer biscuit, you could substitute 50g of the plain flour with cornflour (cornstarch), sifting it in with the rest of the flour.
**Butter:** While unsalted butter is preferred, salted butter can be used; simply omit the pinch of salt from the recipe.
**Decoration:** Instead of glacé cherries, a small dollop of melted chocolate or a few colourful sprinkles make a lovely alternative.

Serving Suggestions

These classic Empire Biscuits are simply made for afternoon tea! Serve them alongside a freshly brewed pot of Earl Grey or English Breakfast tea. They also make a wonderful addition to a dessert platter with other small cakes and pastries, or as a delightful treat with your morning coffee. If you enjoyed this, you might also love our Classic Melt-in-the-Mouth Shortbread and Glorious Homemade Raspberry Jam.

How to Store \u0026 Reheat

These charming biscuits are best stored in an airtight container at room temperature. They will keep beautifully for up to 3-4 days, remaining fresh and delightful. There's no need for reheating; they are designed to be enjoyed at room temperature, allowing their delicate textures and flavours to shine through. If you find the icing softens in very warm weather, a quick chill in the fridge for 10-15 minutes before serving can help firm it up again.

Mary's Secrets to Success

For sheer perfection, ensure your butter is truly softened but not melted – this makes for a wonderfully light and airy biscuit. When rolling out the dough, resist the urge to add too much extra flour, as this can dry out your biscuits. And remember, patience is a virtue, especially when waiting for the icing to set; it’s well worth the wait for that beautiful finish!

Frequently Asked Questions

Can I use a different type of jam?

Absolutely, dear! Raspberry jam is traditional, but strawberry, apricot, or even blackcurrant jam would be equally delicious. Just choose a good quality jam that isn't too runny, as this will prevent the biscuits from becoming soggy.

How can I prevent my biscuits from spreading too much?

The key here is to ensure your butter isn't too warm when you're mixing, and perhaps even chill your rolled-out dough for 15-20 minutes before cutting and baking. This helps the butter solidify, preventing excessive spreading in the oven.

My icing is too thick/too thin. What should I do?

Oh, that's a common little challenge! If your icing is too thick, add a tiny bit more water, literally a few drops at a time, until you reach a smooth, flowing consistency. If it's too thin, simply sift in a little more icing sugar until it thickens up. It's all about finding that perfect balance.

Can I freeze Empire Biscuits?

You can certainly freeze the baked, un-iced biscuits for up to a month. Thaw them completely at room temperature, then fill with jam and ice as per the recipe. I wouldn't recommend freezing them once they've been iced, as the icing can become watery upon thawing.

What's the secret to perfectly tender biscuits?

The secret, my dear, lies in not overworking the dough. Once the flour is added, mix it gently until it just comes together. Overmixing develops the gluten in the flour, which can lead to a tough biscuit. A light hand is what you need for that wonderful melt-in-the-mouth texture!