There is something about the classic empire biscuit that is hard to resist. Soft, buttery biscuits sandwiched together with fruity jam, topped with icing and adorned with a jelly tot (or joob joob as they’re commonly known as in Scotland) or glace cherry – what’s not to love? No wonder this biscuit is adored by both children and adults in equal measures!
These biscuits will always hold a certain retro charm for me. They take me back to the days when the local bakery van used to come round our street on a Saturday and I was allowed to choose a treat. I remember being very indecisive – how could I possibly just choose one thing out of all these gorgeous looking sweet treats? More often than not I chose a cream cookie (a sweet bun filled with cream and dusted with icing sugar), a pink finger or an empire biscuit. If I was really lucky, I would be allowed a small bag of traditional Scottish tablet as well!
I just love the look of these biscuits, with their snow-white blanket of icing and the cute little red cherry or joob-joob sitting proudly on top. You could make smaller empires if you wanted to – just use whatever size of round cutter you have but do bear in mind that you will have to adjust the baking time if you make smaller/larger biscuits. Keep a good eye on the biscuits while they are baking – if they are very golden/starting to go brown, you’ve left them in for too long!
I also have a recipe for a giant empire biscuit if you fancy trying it – it’s a different recipe because I wasn’t very successful making a huge version of this one, not sure why but these things happen!
This post was originally posted September 2014. Updated on 28th August 2018 with a slightly amended recipe and new pictures.
I’m sharing these Empire biscuits with the following blog link ups:
#CookBlogShare hosted this week by Eb of Easy Peasy Foodie
Brilliant Blog Posts at HonestMum.com
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So what are you waiting for? Let’s get going and make these classic Empire biscuits!
- 225 g Very Soft Salted Butter
- 325 g Plain Flour
- 125 g Caster Sugar
- 1 Medium Egg, Beaten
For the Icing
- 200 g Icing Sugar
- Strawberry or Raspberry Jam for sandwiching the biscuits together
- Cherries or Jelly Tots for decoration
- Preheat the oven to 180C. Grease and line a baking tray.
- Cream together the butter and sugar until light and fluffy, then add the beaten egg. Gradually mix in the flour until you have a soft, pliable dough. I use my my mixer as it makes life easier, but it can be done by hand - it just takes a bit of muscle work!
- Turn the dough out on a lightly floured work surface and very lightly give it a few turns to bring together. Roll out the dough (about 1/2 inch thick) and cut out rounds using circle cutters. If you don't have round cutters an upturned pint glass will work fine.
- Place the biscuits on the lined baking tray and bake for 12-15 mins or until tinted very pale golden around the sides and bottom. Leave on the tray for 5 minutes, then using a palette knife transfer to a wire rack and cool completely.
- When the biscuits are cold, spread with a thin layer of the jam and place another biscuit on top. Mix the icing sugar with a few drops of water - what you're looking for is a thick icing that won't drip off the sides of the biscuits.
- Carefully dip a biscuit into the bowl of icing and scrape off the excess icing with your finger. Place back on the wire rack, top with a jelly tot, cherry or sweetie of your choice and leave to set.