Go Back
+ servings
Empire biscuits topped with glace cherry.
Print Pin
5 from 6 votes

Easy Empire Biscuits

The perfect bake for Afternoon Tea, these easy Empire biscuits are delicious and totally moreish!
Course Baking, Cookie
Cuisine British
Prep Time 8 minutes
Cook Time 14 minutes
Chilling Time 20 minutes
Total Time 42 minutes
Servings 22
Calories 216kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Mixing Bowl
  • Wooden Spoon
  • Cling Film
  • Rolling Pin
  • Baking Sheets
  • Baking Paper

Ingredients

  • 125 g Golden Caster Sugar
  • 225 g Butter softened
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 450 g Plain Flour
  • 6 tablespoon Raspberry Jam
  • 200 g Icing Sugar sifted
  • 12 Glace Cherries halved

Instructions

  • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line two large baking sheets with non stick baking paper or parchment.
  • Cream together the butter and sugar in a large mixing bowl until light and fluffy.
    125 g Golden Caster Sugar, 225 g Butter
  • Beat in the egg and vanilla extract.
    1 Egg, 1 teaspoon Vanilla Extract
  • Sift in the flour and mix together with a wooden spoon.
    450 g Plain Flour
  • Use your hands to bring the dough together, kneading it in the bowl until you get a smooth biscuit dough. Take it out of the bowl and place the dough on a lightly floured surface. Form the dough into a large disc (about 3cm thick). Cut the dough disc in half with a knife and wrap each half in cling film. Chill the dough for 20 minutes in the fridge.
    Top Tip: If the dough seems a bit crumbly and dry, add a tablespoon of cold water and knead again. Continue until you get a smooth biscuit dough.
  • Remove the dough from the fridge and cut each half-disc of dough in half again to make 4 quarters of dough. Roll each piece of biscuit dough out with a rolling pin on a lightly floured surface (don't forget to flour the rolling pin too!). Keep turning the dough a quarter of a turn after each roll to prevent it from sticking to the worktop (add a little more flour if necessary). The dough needs to be rolled to a thickness of around 2.5mm.
  • Use a 5-6cm fluted biscuit cutter and stamp out as many biscuits as you can (you'll get roughly 44). Bring the offcuts of dough back together with your hands and re-roll until you have used all of the dough up. Carefully place the biscuits on a lined baking sheet (you'll need 2 large ones) using a palette knife. Bake in a preheated oven for 14-16 minutes until very lightly golden (dark golden and you've baked them too long!). Cool on a wire cooling rack.
  • Once the biscuits have cooled, spread the jam evenly over the underside of half of the biscuits (about half a teaspoon on each biscuit), before placing another biscuit on top. Gently press the biscuits together (some of the jam might ooze out but don't worry).
    6 tablespoon Raspberry Jam
  • Make the white icing by adding recently boiled warm water to the sieved icing sugar, ½ tablespoon at a time, and mixing with a small whisk. You won't need much water, 2 tablespoons should give you a nice spreadable consistency. Spread the top of each biscuit with the white icing (I use a teaspoon to carefully spread it on, which helps prevent too many drips) and top with a halved glace cherry.
    200 g Icing Sugar, 12 Glace Cherries

Notes

Variations:
  • Use almond extract instead of vanilla extract and top the icing with flaked almonds.
  • Use strawberry or cherry jam instead of raspberry jam.
  • Make a chocolate version and sandwich the biscuits together with chocolate spread or Nutella.
  • Top the Empire biscuits with jelly tots, other jelly sweets, or maraschino cherries instead of glace cherries.
 
Storage:
Store: The biscuits can be stored in an airtight container or biscuit tin for up to 3 days.
Freeze: The un-iced biscuits can be frozen for up to 3 months. Defrost fully before sandwiching them together with jam and icing the tops.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
 
Nutrition Facts
Easy Empire Biscuits
Amount per Serving
Calories
216
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
7
mg
2
%
Sodium
 
6
mg
0
%
Potassium
 
37
mg
1
%
Carbohydrates
 
39
g
13
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
4
g
8
%
Vitamin A
 
16
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
18
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter