Mary Berry Empire Biscuits Recipe

These classic Empire biscuits are crisp at the edges, tender in the middle, and sandwiched with a bright layer of jam, then finished with a smooth glacé icing and a cherry on top. They taste like a bakery treat: buttery shortbread-style biscuits with a sweet-tart raspberry bite and that neat, nostalgic icing cap. This is an easy bake with simple ingredients, and the only real “skill” is keeping your dough cool so the biscuits hold their shape. From start to finish, set aside about 1 hour 20 minutes, including cooling and decorating time.

Ingredients

For the biscuits

225g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
1 large egg yolk
275g plain flour
50g cornflour
Pinch of fine salt

For the filling

120g raspberry jam (seedless if you prefer)

For the icing and topping

250g icing sugar, sifted
2 to 3 tbsp lemon juice or water (add gradually)
12 glacé cherries, halved (or a sprinkle of desiccated coconut)

How to Make Mary Berry Empire Biscuits Recipe

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line 2 large baking trays with baking parchment so the biscuits lift off cleanly.
Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar until smooth and well combined. Mix in the vanilla extract and egg yolk.
Make the dough: Add the plain flour, cornflour, and a pinch of salt. Mix until you have a soft dough. If it feels warm or sticky, chill it for 10 to 15 minutes so it rolls neatly.
Roll and cut: Lightly flour your worktop and roll the dough to about 5mm thick. Cut into rounds (about 5 to 6cm). Place them on the lined trays with a little space between each one.
Bake: Bake for 10 to 12 minutes, until the biscuits are pale golden at the edges. They should still look quite light on top, as they will firm up as they cool.
Cool completely: Leave the biscuits on the tray for 5 minutes, then transfer to a wire rack to cool fully. Don’t rush this, or the jam and icing will melt.
Fill and sandwich: Turn half the biscuits over so you’re working on the flat underside. Spread each with a generous layer of raspberry jam, then top with the remaining biscuits to make sandwiches.
Ice and decorate: Mix the sifted icing sugar with lemon juice or water, adding it a teaspoon at a time, until you have a thick, spreadable glacé icing. Spoon or spread over each biscuit, then top with a cherry half (or a pinch of coconut). Leave to set before serving.

Tips

Why did my biscuits spread in the oven?

This usually happens when the dough is too warm. If your kitchen is warm or the dough feels soft, chill the cut rounds on the tray for 10 minutes before baking. Also make sure your butter is softened, not melted.

How do I get that tender, shortbread-style texture?

Cornflour is the key. It softens the crumb and gives that bakery “melt” without making the biscuits fragile. Measure carefully and avoid overworking the dough once the flour goes in.

How can I stop the icing from running off the sides?

Keep the glacé icing thick. Add liquid slowly and aim for a spreadable paste that holds its shape. If it goes too loose, sift in a little more icing sugar to bring it back.

How do I make the biscuits all the same size?

Roll the dough to an even thickness, and use one cutter size for the full batch. For extra accuracy, chill the dough briefly before cutting so the edges stay crisp and clean.

Can I make them look really neat like a bakery?

Use a small palette knife for the icing, keep the jam away from the very edge, and press the top biscuit down gently so the filling spreads evenly without oozing out.

Serving Suggestions

With a pot of Earl Grey, English breakfast tea, or a milky coffee
On a cake stand as part of an afternoon tea spread
Alongside fresh berries for a simple dessert plate
Packed into a lunchbox or picnic tin once the icing is fully set

Storage

Room temperature

Store in an airtight container, ideally in a single layer or separated with baking paper. They keep well for 3 to 4 days. If your kitchen is very warm, the icing can soften.

Refrigerator

You can refrigerate them for up to 7 days in an airtight container, but the biscuits will lose a little tenderness. Let them sit at room temperature for 15 to 20 minutes before serving for the best texture.

Freezing

For best results, freeze the plain baked biscuits (unfilled and un-iced). Cool completely, freeze in a sealed container for up to 3 months, then thaw at room temperature and assemble fresh. If you do freeze assembled biscuits, expect the icing to lose some shine.

Nutrition

Calories: 380 kcal
Carbohydrates: 52 g
Protein: 4 g
Fat: 17 g
Saturated Fat: 10 g
Sodium: 120 mg

Nutrition values are estimates and will vary depending on brands, portion size, and how much icing and jam you use.

FAQs

What are Empire biscuits made of?

Empire biscuits are made with a buttery shortbread-style biscuit (often made extra tender with a little cornflour), sandwiched with jam, then topped with glacé icing and traditionally a cherry half. They are crisp at the edges, tender inside, and sweet with a tart jam finish.

What jam is best for Empire biscuits?

Raspberry jam is the classic choice because it cuts through the sweetness of the icing. Strawberry jam also works well. If you want a really neat finish, choose a smooth or seedless jam so the biscuits sit flat and sandwich cleanly.

Why are my Empire biscuits dry and crumbly?

A little crumble is normal with shortbread-style dough, but overly dry biscuits usually come from too much flour or overbaking. Weigh ingredients rather than using cups, mix only until the dough comes together, and bake just until the edges are lightly golden.

Can I make Empire biscuits ahead of time?

Yes. You can bake the biscuits 1 to 2 days ahead and store them airtight, then fill and ice on the day you want to serve. If you want to prep even further ahead, freeze the plain biscuits and assemble after thawing.

Can I use salted butter instead of unsalted?

Yes, you can. Skip the added pinch of salt in the dough, and be aware the finished biscuits will taste slightly more savoury, which many people actually love with sweet jam and icing.