Empire biscuits are a delicious melt in your mouth biscuit popular in Scotland. Simply sandwich two shortbread biscuits together with jam and decorate with icing and a glacier cherry.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
For the biscuits:
- 175 g butter (softened)
- 175 g plain flour
- 50 g icing sugar
- 50 g corn flour
- Strawberry or raspberry jam
- Icing sugar
- 6 glacé cherries optional – you can use any decoration
Preheat your oven to 180C/170C fan, and line a baking tray with baking paper.
Mix all the ingredients together
Measure out the flour, corn flour, icing sugar and butter and pop it all in a large mixing bowl. If your butter isn’t soft enough it can be hard to melt so we normally pop ours in the microwave for a few seconds before chopping it up and adding it to our bowl.
Using your hands mix everything together until it forms a nice ball of dough.
Make the biscuits
Lightly flour your work surface and roll the dough out until it’s about ¼ inch or just over 1/2 cm thick. To stop the dough sticking to the rolling pin we put a sheet of baking paper over the top.
Using a round cookie cutter cut out 12 biscuits and place them on a lined baking tray. We used a 7/8mm cutter. Use a bigger/smaller one to get more/fewer biscuits.
Decorate your empire biscuits
Lay your biscuits out and spread jam over the top of them. Get another one and sandwich it on top.
Mix some icing sugar together with a tablespoon or so of water in a small bowl.
Drizzle the icing over the top of your biscuits and then decorate with a glace cherry or whatever else you are using.