A few winters ago, while volunteering at a community bake sale to raise money for our local library’s roof repairs, I met an elderly gentleman named Fergus. He was a retired baker from Inverness, visiting his daughter here in town. We got to talking about shortbread, and the conversation quickly turned into a passionate lecture about “real” Scottish Empire Biscuits.
Fergus had that kind of grumbly charm — the kind that makes you feel like you’re being scolded and hugged at the same time. He handed me a recipe written in pencil on faded paper, corners worn soft from years of use.
That recipe sat tucked in my notebook for a while until one cloudy afternoon, I stumbled across it again. With the kettle on and the scent of butter already filling my kitchen, I decided to give it a go. It took just one bite to understand why Fergus spoke so fondly of them — delicate, crumbly, not too sweet, with a little zing from raspberry jam and that glossy white crown of icing.
Now, every time I make them, I think of that bake sale, the smell of damp coats and warm tea, and Fergus’ gentle insistence that glacé cherries are not optional. These biscuits have earned a spot in my holiday tins, my tea parties, and even a few school fundraisers (some habits stick, even in retirement).
Short Description
Scottish Empire Biscuits are classic buttery sandwich cookies filled with jam, topped with sweet icing, and crowned with a glacé cherry. Crisp yet tender, they’re a staple in Scottish baking and beloved at teatime.
Key Ingredients
For the biscuits:
- 200g unsalted butter, softened
- 100g caster sugar
- 1 medium egg
- 300g plain flour, sifted
- Pinch of salt
- 100g raspberry jam (or strawberry if preferred)
For the icing:
- 150g icing sugar, sifted
- 2–3 tbsp water (enough for a thick, spreadable icing)
- Glacé cherries or extra jam, for decorating
Tools Needed
- Electric mixer or hand whisk
- Mixing bowls
- Rolling pin
- 6cm fluted biscuit cutter
- Baking tray lined with parchment
- Wire rack
- Small palette knife or spoon for icing
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 160°C (fan). Line a baking tray with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This may take 2–3 minutes with a hand mixer.
Step 3: Add the Egg
Beat in the egg until well combined. The mixture should be pale and smooth.
Step 4: Mix in Dry Ingredients
Gradually add the sifted flour and a pinch of salt. Stir until the dough begins to come together. It should be soft but not sticky. If needed, add a tablespoon of flour at a time.
Step 5: Chill the Dough
Wrap the dough in cling film and chill in the fridge for 20 minutes to make it easier to handle.
Step 6: Roll and Cut
On a lightly floured surface, roll out the dough to about 0.5cm thick. Use a 6cm fluted cutter to cut out rounds and place them on the prepared tray.
Step 7: Bake the Biscuits
Bake for 10–12 minutes until pale golden around the edges. Don’t overbake, they should remain tender. Cool completely on a wire rack.
Step 8: Sandwich with Jam
Once the biscuits are cool, spread a small amount of raspberry jam on the underside of one biscuit and sandwich it with another.
Step 9: Make the Icing
In a bowl, mix the icing sugar with just enough water (start with 2 tbsp) to make a thick but spreadable icing.
Step 10: Ice and Decorate
Spoon or gently spread icing on top of each biscuit. Top with half a glacé cherry or a dab of jam.
Why You’ll Love This Recipe
Classic Flavor: Buttery biscuit meets tart jam and sweet icing — a nostalgic combination.
Perfect for Tea Time: These look elegant on a serving tray and pair beautifully with hot drinks.
Make-Ahead Friendly: Bake the biscuits in advance and ice them just before serving.
Simple Ingredients: Pantry staples make up this easy, no-fuss treat.
Crowd-Pleaser: Their old-fashioned charm appeals to all ages — they disappear quickly!
Mistakes to Avoid & Solutions
Overmixing the dough: This can make the biscuits tough. Mix just until the dough comes together.
Solution: Use your hands to bring it together gently if needed.
Sticky dough: If too soft, it’s hard to roll.
Solution: Chill longer and dust your work surface lightly with flour.
Underbaking: These should be pale, not golden brown like cookies.
Solution: Remove when edges just begin to turn golden.
Runny icing: Too much water ruins the look.
Solution: Add water one teaspoon at a time until spreadable but thick.
Jam leakage: Too much filling will ooze out.
Solution: Use just a thin layer — about ½ tsp per biscuit.
Serving and Pairing Suggestions
Serve with afternoon tea or a strong cup of black coffee.
Great addition to a dessert tray during holidays.
Pair with shortbread, scones, and finger sandwiches for a full British-style tea party.
Display on a tiered cake stand or platter lined with doilies for a vintage touch.
Storage and Reheating Tips
Storage:
Store in an airtight tin at room temperature for up to 4 days.
Keep layers separated with parchment to prevent sticking.
Reheating (optional):
They’re best at room temp, but if you want to soften them slightly, 5 seconds in the microwave works.
Do not heat after icing, it will melt.
FAQs
1. Can I freeze Empire Biscuits?
Yes, freeze the plain baked biscuits (without jam or icing) for up to 2 months. Thaw and decorate when ready to serve.
2. Can I use other types of jam?
Certainly. Strawberry or blackcurrant works nicely, though raspberry is traditional.
3. My dough is too crumbly. What should I do?
Add a teaspoon of cold water at a time and knead gently until it holds together.
4. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum for structure if your blend doesn’t include it.
5. Why did my icing soak in or slide off?
The biscuits were likely too warm or the icing too thin. Cool completely and make sure the icing is thick.
Tips & Tricks
Use a toothpick to cleanly place glacé cherries in the icing.
For neater edges, pipe the icing instead of spooning it on.
Chilling the dough helps keep the shape sharp while baking.
If you’re baking for an event, decorate the tops with themed sprinkles instead of cherries.
Double the batch — they disappear fast!
Recipe Variations
1. Almond Empire Biscuits
Add ½ tsp almond extract to the dough.
Use cherry jam inside for a bakewell-inspired twist.
2. Chocolate-Dipped Empire Biscuits
After icing sets, dip half the biscuit in dark chocolate and let it harden on parchment.
3. Lemon Glazed Empire Biscuits
Add 1 tsp lemon zest to the dough.
Replace water in the icing with lemon juice for a citrus zing.
4. Mini Empire Bites
Use a 3cm cutter instead and reduce baking time to 6–8 minutes.
Perfect for party trays or kids’ lunchboxes.
Final Thoughts
I still remember handing Fergus a biscuit when I tried the recipe his way — he took one bite, raised an eyebrow, and gave a quiet, approving nod. He didn’t say much, but he did come back the next week with a tin of his own.
They remind me of friendships made over floury counters and how food can cross oceans without ever needing a passport. Sometimes, sharing a cookie is the start of a story worth telling.
Family-Favorite Scottish Empire Biscuits Recipe
Print ThisIngredients
- For the biscuits:
- 200g unsalted butter, softened
- 100g caster sugar
- 1 medium egg
- 300g plain flour, sifted
- Pinch of salt
- 100g raspberry jam (or strawberry if preferred)
- For the icing:
- 150g icing sugar, sifted
- 2–3 tbsp water (enough for a thick, spreadable icing)
- Glacé cherries or extra jam, for decorating
Instructions
Step 1: Preheat Oven
Heat oven to 160°C (fan). Line a baking tray with parchment.
Step 2: Cream Butter & Sugar
Beat softened butter and sugar until light and fluffy (2–3 mins).
Step 3: Add Egg
Mix in the egg until smooth and pale.
Step 4: Add Dry Ingredients
Stir in sifted flour and a pinch of salt until a soft dough forms. Add a little extra flour if too sticky.
Step 5: Chill Dough
Wrap in cling film and chill for 20 mins.
Step 6: Roll & Cut
Roll dough to 0.5cm thick. Cut into rounds with a 6cm cutter. Place on tray.
Step 7: Bake
Bake 10–12 mins until edges turn pale golden. Cool on a wire rack.
Step 8: Fill with Jam
Spread raspberry jam on one biscuit and sandwich with another.
Step 9: Make Icing
Mix icing sugar with 1–2 tbsp water until thick but spreadable.
Step 10: Ice & Decorate
Top each biscuit with icing and a cherry half or jam dot.
