Mary Berry Recipes

Home / Baking / Classic Empire Biscuits: A Timeless Tea-Time Treat

There's something utterly charming about a classic biscuit, isn't there? And these Empire Biscuits, with their delightful layers of crumbly shortbread, vibrant jam, and a neat crown of icing, are truly a sight to behold and a joy to eat. They evoke such lovely memories of afternoon tea and family gatherings, a true staple in many British homes, and indeed, a triumph of simplicity and flavour.

Originally hailing from Scotland, these biscuits have travelled far and wide, bringing cheer to countless tables. What I adore about them is their sheer elegance, despite being wonderfully straightforward to prepare. The beauty lies in the contrast: the crisp, buttery biscuit, the sweet and slightly tart jam, and that lovely, smooth icing. It's a symphony of textures and tastes that truly sings.

Now, don't be daunted by the thought of icing; it's much simpler than you might imagine, and the reward is a biscuit that looks as good as it tastes. This recipe is a real family favourite, perfect for sharing with friends over a cuppa, or perhaps even boxing up as a thoughtful homemade gift. Let's get baking, shall we?

Why You'll Love This Recipe

The combination of buttery shortbread, fruity jam, and sweet icing creates a perfectly balanced flavour profile.
They are wonderfully versatile; the jam and decorations can be adapted to suit any occasion or preference.
Empire Biscuits are a fantastic make-ahead treat, perfect for bake sales, parties, or simply to have on hand for an unexpected guest.

Ingredients

225g (8oz) unsalted butter, softened
100g (3½oz) caster sugar, plus extra for dusting
1 large free-range egg, lightly beaten
350g (12oz) plain flour, plus extra for dusting
½ tsp baking powder
Pinch of salt
150g (5oz) good quality raspberry jam
For the Icing:
200g (7oz) icing sugar, sifted
2-3 tbsp cold water
A few drops of vanilla extract
Optional: Glacé cherries or sprinkles for decoration

Equipment Needed

Large mixing bowl • Electric mixer (optional, but helpful) • Wooden spoon • Sieve • Rolling pin • 6cm (2½ inch) round biscuit cutter • 2-3cm (1 inch) smaller round cutter (for the centre hole) • 2 baking trays • Baking parchment • Wire cooling rack

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease and line two baking trays with baking parchment.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. A stand mixer with a paddle attachment works wonderfully here, or a good old wooden spoon and some elbow grease!
Gradually beat in the lightly beaten egg until well combined. Don't worry if it looks a little curdled at first; it will come together.
Sift the plain flour, baking powder, and salt into the butter mixture. Mix gently until a soft dough forms. Be careful not to overwork the dough, as this can make the biscuits tough.
Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Roll the dough out to an even thickness of about 4-5mm (¼ inch).
Using a 6cm (2½ inch) round fluted or plain cutter, cut out as many biscuits as you can. Re-roll the trimmings gently and cut out more until all the dough is used. You should have about 36-40 rounds.
Place half of the biscuit rounds onto the prepared baking trays, spaced slightly apart. These will be the bases. For the other half, use a smaller round cutter (about 2-3cm / 1 inch) to cut a hole from the centre of each biscuit. These will be the tops.
Bake in the preheated oven for 12-15 minutes, or until pale golden brown around the edges. They should be firm to the touch. Remove from the oven and carefully transfer them to a wire rack to cool completely.
Once the biscuits are completely cool, take the plain biscuit bases and spread a generous teaspoon of raspberry jam over each one, right to the edge.
Place the biscuit tops (the ones with the hole) gently on top of the jam-covered bases, pressing lightly to secure.
Now for the icing! Sift the icing sugar into a bowl. Gradually add the cold water, a tablespoon at a time, mixing well until you have a smooth, thick but pourable icing. Stir in the vanilla extract. If it's too thick, add a tiny bit more water; if too thin, add a little more sifted icing sugar.
Spoon a little icing over the top of each biscuit, allowing it to drip slightly down the sides. You want a lovely, even coating. If using, place a glacé cherry half or some sprinkles in the centre of the hole before the icing sets.
Leave the iced biscuits on the wire rack for at least 30 minutes, or until the icing has completely set. Then, they are ready to be admired and enjoyed!
Serve with a lovely cup of tea and savour every bite of these delightful Empire Biscuits.

Perfect Substitutions

**Plain flour + baking powder**: If you only have self-raising flour, you can use it, but omit the ½ tsp baking powder from the recipe.
**Unsalted butter**: Salted butter can be used, but omit the pinch of salt from the recipe.
**Caster sugar**: Granulated sugar will also work, but caster sugar gives a finer texture.
**Raspberry jam**: Feel free to use strawberry, apricot, or blackcurrant jam for a different flavour profile. Just ensure it's a good quality, firm jam.
**Vanilla extract**: Almond extract can be used for a slightly different flavour in the icing, or even a touch of lemon zest for freshness.

Serving Suggestions

These classic Empire Biscuits are simply divine served alongside a freshly brewed cup of English Breakfast tea or a fragrant Earl Grey. For a truly indulgent treat, a glass of cold milk or a strong cup of coffee also makes a wonderful accompaniment. They are, of course, perfect for an afternoon tea spread, nestled amongst dainty sandwiches and other sweet delights. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Lemon Drizzle Cupcakes.

How to Store \u0026 Reheat

Once the icing has fully set, store the Empire Biscuits in an airtight container at room temperature for up to 5-7 days. Layer them carefully with baking parchment between layers to prevent the icing from sticking. They do not require refrigeration. These biscuits are best enjoyed fresh, but they keep beautifully, making them ideal for preparing in advance. They do not lend themselves to reheating, as it would melt the jam and icing, but they are perfectly delightful straight from the tin.

Mary's Secrets to Success

My top tip for these delightful Empire Biscuits is to ensure your butter is truly softened but not melted when you start, as this affects the texture of the biscuit. Also, never overwork the dough; a light touch is key to a tender, crumbly shortbread. And finally, be sure your biscuits are completely cool before you add the jam and icing – patience is a virtue in baking, and it prevents any unwanted melting or sliding!

Frequently Asked Questions

Can I use a different type of jam?

Absolutely, dear! While raspberry is traditional and offers a lovely tartness, strawberry, apricot, or even blackcurrant jam would be equally delicious. Just ensure it's a good quality jam that isn't too runny, as this can make the biscuits soggy.

How do I get my icing to be perfectly smooth and not too thin or thick?

The trick, my dear, is to add the water very gradually to the sifted icing sugar. Start with two tablespoons, mix thoroughly, and then add half a teaspoon at a time until you reach a consistency that is thick enough to coat the back of a spoon but still pourable. It takes a little patience, but the result is sheer perfection!

My biscuits spread too much in the oven, what did I do wrong?

Ah, this can happen if the butter was too soft or if the dough wasn't chilled enough. If your kitchen is warm, or if you've worked the dough quite a bit, pop the cut-out biscuits into the fridge for 15-20 minutes before baking. This helps them hold their shape beautifully.

Can I freeze Empire Biscuits?

You can certainly freeze the plain, un-iced and un-jammed biscuit rounds for up to a month. Bake them as usual, cool completely, and then freeze in an airtight container. Thaw at room temperature, then fill and ice as per the recipe. I wouldn't recommend freezing them once they're assembled and iced, as the jam can become watery and the icing can weep upon thawing.

Why are they called Empire Biscuits?

The name 'Empire Biscuit' is thought to have originated in Scotland, particularly during the time of the British Empire. The biscuit often features a glacé cherry on top, which was sometimes seen as representing the 'jewel in the crown' of the Empire. A lovely bit of history with your tea, isn't it?