Empire Biscuits

How to Make Empire Biscuits

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1. Rub the butter into the flour until it looks like fine breadcrumbs, then stir in the sugar.

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2. Add the egg and vanilla and mix to a smooth dough. Wrap and chill for 30 minutes.

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3. Heat the oven to 170°C / 340°F and line two baking trays with baking paper.

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4. Roll the dough on a floured surface to 4 mm thick and cut out 20 rounds with a 7 cm cutter, re-rolling the trimmings.

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5. Bake the rounds for 12 to 15 minutes, until pale golden. Cool on a wire rack.

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6. Spread half of the biscuits with jam and sandwich them with the other half.

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7. Mix the icing sugar and water to a thick, smooth icing and spread it over the tops of the sandwiches.

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8. Press half a cherry in the centre of each and let the icing set.

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Tips for Making Empire Biscuits

• Roll the dough thin. Thick biscuits are heavy and the jam vanishes between them, whereas thin ones are crisp and delicate.
• Let the biscuits cool completely before icing. Warm biscuits melt the icing and it runs off the side.
• Make the icing thick. It should coat the back of a spoon and hold its shape as it sets.

What to Serve with Empire Biscuits

• A cup of tea
• Scottish shortbread
• Fresh raspberries

Storing & Reheating Empire Biscuits

Keep in an airtight tin for up to 4 days. The biscuits soften as they take moisture from the jam. Freeze the unjammed biscuits for up to 2 months.

Empire Biscuits FAQ: Common Questions

Empire Biscuits Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.