This classic Empire Biscuit is a bakery favorite as well as being visually charming! Sandwiching the shortbread with raspberry jam keeps the center go sticky and sweet, which along with the crisp glacé icing adds a sugary snap to this biscuit that is so perfect for a party.
Mary Berry Empire Biscuits Recipe Ingredients
- The Biscuit Dough:
- 175g (6 oz) butter, softened
- 50g (2 oz) icing sugar, sifted
- 175g (6 oz) plain flour
- 50g (2 oz) cornflour
- The Filling & Topping:
- 4 tbsp raspberry jam (seedless is best)
- 175g (6 oz) icing sugar, sifted
- Warm water (to mix)
- Glacé cherries, halved (or jelly tots/sweets)
How To Make Mary Berry Empire Biscuits Recipe
- Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease two baking trays or line them with baking parchment.
- Cream the butter: In a large bowl, beat the softened butter and the 50g of sifted icing sugar together until pale and creamy.
- Mix the dough: Sift the plain flour and cornflour into the bowl. Mix gently until it forms a soft dough. If it’s too sticky, chill it for 10 minutes.
- Roll and cut: Turn the dough onto a lightly floured surface. Roll it out to about 5mm (1/4 inch) thickness. Using a round cutter (plain or fluted, approx. 6-7cm), cut out rounds. Re-roll trimmings to use up the dough (aim for an even number!).
- Bake: Place the rounds on the baking trays. Bake for 12–15 minutes until they are a pale straw color. They should not be dark brown.
- Cool: Transfer the biscuits to a wire rack to cool completely. They will crisp up as they cool.
- Sandwich: Spread a teaspoon of raspberry jam onto the flat side of half the biscuits. Place the remaining biscuits on top to create sandwiches.
- Ice and decorate: Mix the 175g icing sugar with just enough warm water to make a smooth, spreadable icing (thick enough to coat the back of a spoon). Spoon a little icing onto the top of each sandwiched biscuit, spreading it to the edges. Place half a glacé cherry in the center. Allow to set.
Recipe Tips!
- Cornflour Crunch: The secret to the “melting moments” texture of Empire biscuits is the cornflour. It reduces the gluten content, making the biscuit incredibly short and tender rather than hard and crunchy.
- Pale Baking: Watch the oven like a hawk! These biscuits should remain pale. If they brown too much, the delicate butter flavor is lost and they look less elegant under the white icing.
- Icing Consistency: Add the water drop by drop. If the icing is too runny, it will drip down the sides and make a mess. It needs to be thick enough to sit in a puddle on top.
- Seedless Jam: Using seedless raspberry jam gives a much smoother eating experience. If you only have seeded, warm it up and pass it through a sieve first!
What To Serve With Mary Berry Empire Biscuits Recipe?
This Mary Berry Empire Biscuits Recipe is the prettiest addition to any cookie platter! A cup of Earl Grey Tea is the sophisticated choice to balance the sweet icing. For a children’s party, serve them with a glass of cold Milk or fruit squash! If you want a festive twist, swap the cherry for a silver ball or a holly leaf decoration for Christmas.
How To Store Mary Berry Empire Biscuits Recipe
- Room Temp: Store the iced biscuits in a single layer in an airtight tin (or layered with parchment paper) at room temperature. They keep well for up to 3 days.
- Soften: Note that after day 1, the moisture from the jam will soften the biscuits slightly, making them more cake-like but still delicious.
- Freeze: You can freeze the un-iced, un-filled biscuits for up to 2 months. Thaw, then fill and ice fresh.
Mary Berry Empire Biscuits Recipe Nutrition Facts
- Calories: 180 kcal
- Fat: 8g
- Carbohydrates: 25g
- Protein: 1g
Nutrition information is estimated per biscuit (makes approx. 10-12 sandwiches).
FAQs
Yes! Strawberry jam works perfectly. Lemon curd is also a fantastic alternative for a citrus twist.
No, stick to plain flour. You don’t want these biscuits to rise and dome; they need to be flat for sandwiching.
If the butter was too soft or the dough wasn’t chilled, the biscuits will spread. Pop the cut rounds in the fridge for 10 minutes before baking to keep their shape.
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Mary Berry Empire Biscuits Recipe
Description
Two melt-in-the-mouth shortbread biscuits sandwiched with raspberry jam and topped with white glacé icing and a cherry. A Scottish classic known for its tender texture.
Ingredients
Instructions
- Cream butter and sugar; mix in flours.
- Roll out and cut rounds.
- Bake at 180°C for 12-15 mins (pale).
- Cool on wire rack.
- Sandwich with jam.
- Top with glacé icing and a cherry.
Notes
- Cornflour makes the biscuit tender and short.
- Keep the icing thick so it doesn’t run.
- Bake until pale straw color, not brown.
