Empire Biscuits

These simple biscuits, sandwiched together with jam and topped with icing sugar and a glace cherry were one of my favourite treats as a kid. 

You can top them with candied peel or chocolate buttons or, in fact, whatever you like! 

Makes 6 empire biscuits

175g icing sugar

125g plain flour

100g butter

75g raspberry & cranberry jam

50g caster sugar

25 ml water

3 glace cherries

½ tsp vanilla essence


Step 1: Preheat the oven to 175 degrees, gas 3.

Step 2: Cream the butter, caster sugar and vanilla essence together until smooth.  Gradually sift and stir in the flour, until well blended.

Step 3: On a floured surface, roll out the dough to about 1-2cm thickness.  Using a cutter or an upturned glass, cut out about 12 circles from the dough.

Step 4: Bake for around fifteen minutes, until golden brown.  Once the biscuits have cooled, sandwich them together with the jam.

Step 5: Mix the water and icing sugar together until thick and smooth.  Spread on top of the biscuits and top with half of a glace cherry.


More recipes like this one are available in The SuperJam Cookbook.

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