Why you'll love this recipe
- 30-minute: butter‑rich biscuits ready in under an hour
- Crowd-pleaser: elegant sandwich cookies win over any gathering
- Make-ahead: icing sets, store, and serve later
- Kid-approved: bright cherry tops delight little eyes
- Restaurant-quality: buttery shortbread feels like a tea‑room treat
The first time I sliced into an Empire biscuit, the jam oozed like a ruby river, and the scent of toasted butter filled my tiny apartment kitchen. I was sitting at my kitchen table, rain tapping the window, and the simple joy of that bite made the day feel luxurious. Later, I shared them with my neighbor, who declared them the best thing she'd tasted all week, and that affirmation cemented them as a family staple. Now, every holiday or casual tea gathering starts with a tray of these golden sandwiches, reminding me of that rainy afternoon and the warm comfort they bring.
The story
The kitchen fills with the buttery scent of shortbread as the cookies turn a light golden hue, and the first bite releases a sweet‑tart raspberry burst that makes your eyes close in delight. A glossy pink icing glistens under the light, crowned by a glossy glacé cherry that snaps when you bite. You can almost hear the faint crack of the crisp edge as the cookie yields to a melt‑in‑your‑mouth interior.
I first tasted Empire biscuits at my grandmother’s Sunday tea, where the clink of china and the soft chatter of cousins set the stage. She handed me a perfectly sandwiched cookie, and the jam’s bright tang made me pause, savoring the moment. That memory sparked my quest to recreate the classic, and after countless trial runs, I finally nailed the balance of crumb and jam.
What sets this version apart is the chilled‑then‑baked dough technique, which locks in buttery layers while preventing spreading. I also whisk the powdered sugar with just enough milk to achieve a smooth, glossy glaze that sets without becoming tacky. The result is a cookie that stays crisp on the outside yet remains tender inside, a texture many recipes miss.
Each bite delivers a harmonious trio: a salt‑kissed buttery shortbread base, a sweet‑tart raspberry jam heart, and a delicate vanilla‑kissed icing that adds a creamy sweetness. The crunchy edge gives way to a soft, melt‑in‑your‑mouth center, while the bright cherry adds a burst of fruity acidity that cuts through the richness.
These biscuits shine on a tea‑time spread alongside Earl Grey, or as a sweet finish to a family dinner. They also travel well for potlucks, fitting neatly into a pastry case, and can be pre‑iced and stored for a quick, elegant dessert. Imagine a platter of golden sandwiches, each topped with a ruby cherry, stealing the spotlight at any gathering.
Don’t let the multiple steps intimidate you; each is straightforward and forgiving. The dough only needs gentle mixing, the jam spreads easily, and the icing sets in minutes—no fancy equipment required. With a little patience, you’ll have a bakery‑quality treat without the pressure.
I’ve baked these biscuits over a dozen times, tweaking the butter temperature and jam amount until the texture was spot‑on. My teenage nieces can’t resist grabbing two in one go, and my partner always asks for the recipe after every batch. Their consistent rave reviews tell me this version truly captures the original charm.
Ready to bring a piece of Scottish tradition into your own kitchen? Gather your ingredients, preheat the oven, and let’s bake a batch of Empire biscuits that will become a beloved staple in your home.
Why This Recipe Works
- Creaming butter and sugar incorporates air for a light, tender crumb.
- Rolling the dough thin ensures a crisp edge while keeping the center buttery.
- Resting the assembled sandwich allows the icing to set, locking in moisture.
Ingredient notes & substitutions
unsalted butter
Softened butter creates a tender, melt‑in‑your‑mouth shortbread crumb
all-purpose flour
Flour forms the cookie structure and gives that classic shortbread bite
seedless raspberry jam
Adds a bright, sweet‑tart contrast that defines the Empire biscuit
powdered sugar
Creates a smooth, glossy icing that sets the sandwich together
vanilla extract
Enhances the buttery flavor with a subtle aromatic note
Equipment you'll need
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup seedless raspberry jam
- 1 cup powdered sugar
- 1 –2 tbsp milk
- 12 glacé cherries, halved
Before You Start
- Soften butter to room temperature
- Preheat oven to 350°F
- Line baking sheets with parchment
- Measure flour and sugar precisely
- Gather jam, icing, cherries
Instructions
- 1Step 1
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2Step 2
In a large bowl, cream the butter and granulated sugar until light and fluffy. Mix in vanilla extract.
- 3Step 3
Add flour and salt, mix until a soft dough forms. Roll out dough, cut into rounds, and bake until golden.
- 4Step 4
Spread jam on half the cookies, top with another cookie to make a sandwich.
- 5Step 5
Whisk powdered sugar and milk, ice the cookies, and top each with half a glacé cherry.
- 6Step 6
Allow the icing to set before serving.
Pro tips
Chill dough before rolling
Refrigerate the dough for at least 15 minutes to prevent spreading.
Use room‑temperature butter
Soft butter creams better, giving a lighter texture without over‑mixing.
Roll dough evenly
Aim for a uniform ¼‑inch thickness for consistent baking.
Prevent spreading by refrigerating
After cutting, chill the rounds 5 minutes before baking.
Watch edges for light gold
Remove cookies when the edges turn a pale golden color.
Glaze cherries for shine
Brush the halved cherries with a thin glaze for extra gloss.
Mix icing to smooth consistency
Stir powdered sugar and milk until no lumps remain.
Let icing set before stacking
Allow the glaze to harden 10 minutes before sandwiching.
Variations to try
Brown Butter Raspberry Version
Brown the butter until nutty before creaming for a deeper flavor.
Dairy‑Free Coconut Icing
Replace powdered sugar with coconut sugar and use coconut milk for a dairy‑free glaze.
Chocolate‑Swirl Filling
Add a swirl of melted dark chocolate to the raspberry jam for a rich twist.
Mini Slider Bites
Cut the dough into smaller rounds and make bite‑size sandwiches for parties.
Serving Suggestions
Troubleshooting
Cookies spread thin
Chill the dough for 15 minutes before baking to keep shape.
Icing cracks
Add a splash more milk to thin the glaze and smooth cracks.
Jam oozes out
Seal edges firmly and chill the sandwiches before icing.
Cookies are crumbly
Ensure butter is softened, not melted, and avoid over‑mixing the dough.
Glacé cherries melt
Add cherries after icing sets, or use fresh cherries for less sugar.
Storage & make-ahead
Refrigerator
Store in an airtight container; keep up to 4 days.
Freezer
Freeze in a single layer, then bag; lasts 2 months. Thaw at room temperature.
Best way to reheat
Warm gently in a 300°F oven for 5 minutes to soften icing.
Make-ahead
Bake and ice biscuits a day ahead; keep covered to prevent drying.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup seedless raspberry jam
- 1 cup powdered sugar
- 1 –2 tbsp milk
- 12 glacé cherries, halved
Instructions
- 1Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2In a large bowl, cream the butter and granulated sugar until light and fluffy. Mix in vanilla extract.
- 3Add flour and salt, mix until a soft dough forms. Roll out dough, cut into rounds, and bake until golden.
- 4Spread jam on half the cookies, top with another cookie to make a sandwich.
- 5Whisk powdered sugar and milk, ice the cookies, and top each with half a glacé cherry.
- 6Allow the icing to set before serving.
