Empire Biscuits (Classic Scottish Iced Cookies with Raspberry Jam)
Empire Biscuits are simply classic Scottish bakery fare. Two shortbread type biscuits are sandwiched together, topped with icing and a candied cherry.
I grew up with these Empire biscuits (cookies) like children in the US grow up with chocolate chip cookies.
As an Amazon Associate I earn from qualifying purchases.
I can’t even begin to tell you how wonderful they are, but my three year old niece recently turned down homemade chocolate chip cookies for an Empire biscuit. Not once, but twice, so that should tell you something!
Remember the candied cherry recipe I shared recently? This is the reason I shared it: a classic Empire biscuit has a bit of glacé cherry (or half of one) in the center.
What are Empire Biscuits?
Apparently, they are a copy of German Linzer Cookies/Biscuits. Edited Nov. ’19 – I was just in Linz last month and all the Linzer cookies truly reminded me of Empire biscuits! That’s because I knew of Empire biscuits before learning about the original Linzer cookies.
Why are they Called Empire Biscuits?
I never knew why they were called Empire biscuits, and simply accepted it. However, as we get older, our curiosity gets to us. I did a little digging and realized that the name was changed when WWII broke out; they were renamed “Empire Biscuits” – Wikipedia. If you don’t understand why they changed the name, it’s because the UK was at war with Germany and they didn’t want any association to their rival country with a beloved Scottish biscuit!
My Snow Cookies are based on Empire biscuits and have won two contests, so I’m not just saying they’re really good, they’re really good!
Can I freeze Empire biscuits?
Empire biscuits freeze exceptionally well, but do so before jamming them together and icing them. You want to defrost them first, then assemble and decorate and they’ll be just perfect!
NOTES: This recipe includes an egg, but you can easily make them more as traditional shortbread with this recipe. You can use either a straight or serrated biscuit/cookie cutter.
Classic Empire Biscuits Recipe
slightly adapted from Lofty Peak makes 20 sandwich biscuits
FULL PRINTABLE RECIPE BELOW
Preheat oven to 400˚F (200˚C)
Mix the butter and sugar together until it forms a homogenous mixture. Add the egg and mix well. Next add the flour until it forms a crumbly consistency.
Turn onto a floured surface and form into a smooth dough. Do not overwork the dough. Roll out quite thinly (about 1/8″) and cut into rounds with a cookie cutter.
Place on a lined baking sheet and bake for 8-10 minutes (I turn them once through baking). Put on cooling rack. Then, when completely cool, choose a mate for each cookie.
Coat the tops with confectioner’s sugar mixed with milk or water (to a thick, but runny consistency as in the photo below).
Top with a piece of candied cherry in the center, then sandwich together cookies with raspberry jam and enjoy with a cup of tea! When completely set, keep in an airtight container. Most households in the UK have a biscuit tin.
Magical!
Empire Biscuits (Classic Scottish Iced Cookies with Raspberry Jam)
A classic Scottish biscuit topped with icing and filled with raspberry jam.
Ingredients
- 227 g (2 sticks) butter
- 85 g (1/3 c) sugar
- 1 egg
- 454 g (3 ½ cups) all purpose flour
- 255 g (2 cups) confectioner's sugar
- candied/Glacé cherries, to decorate
- raspberry jam
Instructions
Preheat oven to 400˚F (200˚C)
- Mix the butter and sugar together until it forms a homogenous mixture. Add the egg and mix well. Next add the flour until it forms a crumbly consistency.
- Turn onto a floured surface and form into a smooth dough. Do not overwork the dough. Roll out quite thinly (about 1/8") and cut into rounds with a cookie cutter.
- Place on lined baking sheet and bake for 8-10 minutes (I turn them once through baking). Put on cooling rack. Then, when completely cool, choose a mate for each cookie.
- Coat the tops with confectioner's sugar mixed with milk or water (to a thick, but runny consistency as in the photo below).
- Top with a piece of candied cherry in the center, then sandwich together cookies with raspberry jam and enjoy with a cup of tea!
Notes
- The number of biscuits the recipe will make depends on the size of the cutter you use.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 6mgCarbohydrates: 79gFiber: 3gSugar: 3gProtein: 11g
Nutrition information is only an estimate.
More Scottish biscuits to try~
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I think the measurements for dry ingredients may be off (I used your measure for cups), because the dough needed a significant amount of additional milk to even be workable. Dough was too dry with measurements as is.
Sorry Jannet, but it’s the cup measuring that is off. Cups are unreliable which is why I ALWAYS recommend using a scale. This recipe has been used by thousands of people over decades and is solid. Please invest $10 in a scale and you’ll see what I mean. Milk will make these biscuits tough, so your result is not as it should be.
Hi, is this salted or unsalted butter? Thanks!
Salted plain, or if you use unsalted add a nice pinch of salt, Bryn. Let me know what you think!
If you sell a Recipe book with your great items. I would like info on your Recipe Book.
I have had a British Shop for a few years. Now I just bake for my customers.
Thank you,
Looking forward in baking Empire Buscuits.
Aw, that’s lovely, Irene. I will be publishing an ebook soon, but no plans for a full on cookbook at this time. Thank you, though!
Hello, Christina. I have a question about the cookie yield. Your recipe says it yields 20 cookies. Do you mean it yields 20 cookies all assembled or 20 cookies respectively without the assembly? Please let me know, thanks!
40 singles, 20 sandwiched biscuits, since the actual recipe is for two together. Also, it’s written in the main post. You can often find answers to your questions in the long version of the recipe with lots of tips, etc.
Hi, Christina. I am new to your site and excited to try your recipes.
I have a question regarding your flour weight.
I always bake by weight for almost all of my ingredients.
With this recipe, you have 1 cup of flour weighing 151.33 grams. Your easy Scottish shortbread has one cup weighing 123.63 grams.
I have never baked a recipe with 1 cup of flour weighing 151.33 grams. Is this weight correct?
Thanks
Hi Leslie, the weight is correct, but you’re right on the cups being a bit off. I have edited the recipe to add ½ c of flour. Thanks for your eagle eye! Let me know how you like these!
This is a lovely recipe but at 8 min. my cookies were all burnt. I had divided my dough and was rolling the second batch and the first all burnt