Classic Empire Biscuits Recipe (Jam-Filled Scottish Shortbread)

If you’re after a sweet treat that never goes out of style, Empire Biscuits are a true classic. Originating in Scotland, these buttery shortbread delights were originally called German biscuits before being renamed, Empire biscuits, around the time of the first World War. The crisp shortbread layers, fruity jam centre, and a simple icing on top, are the perfect homemade treat that pairs perfectly with a cup of tea and a quiet moment.

Empire Biscuits (Classic Jam-Filled Shortbread)

Ingredients (makes 10–12 biscuits)

For the biscuits

250g unsalted butter, softened
1/2 cup (110g) caster sugar
2 cups (300g) plain (all-purpose) flour
1/4 cup (40g) cornflour
1 tsp vanilla extract

For the filling

1/3 cup raspberry or strawberry jam

For the icing

1 cup (160g) icing sugar
1–2 tbsp warm water
few drops vanilla extract (optional)

To decorate

Glacé cherries, hundreds and thousands or Jelly Tots (Jelly Tots are popular in the UK)

Method

Preheat oven to 170°C (fan 150°C) and line two baking trays with baking paper.

Make the dough by beating the butter and caster sugar together until light and fluffy. Mix in the vanilla, then gently fold in the sifted flour and cornflour until a soft dough forms.

Shape the biscuits by rolling the dough out on a lightly floured surface to about 5mm ( ½ cm) thick. Cut into rounds (about 5-6 cm diameter) and place on trays.

Bake for 12-15 minutes, or until just lightly golden on the edges. Allow to cool completely.

To assemble, spread a little jam on the flat side of one biscuit and sandwich with another. Mix the icing sugar, vanilla and warm water together to make a smooth, spreadable consistency. Spread over the top biscuit and decorate with a cherry, Jelly Tot, glacéd cherry or sprinkles.

Tips

Keep the biscuits pale for that traditional melt-in-the-mouth texture.

Raspberry jam is the classic choice, but strawberry or even apricot works well.

These keep beautifully in an airtight container for several days, if they last that long!