Mary Berry Empire Biscuits Recipe – Buttery, Jammy, and Perfect for Teatime

When I first made Empire biscuits, I’ll be honest—I thought they’d be fiddly. All that rolling, sandwiching, icing, and decorating? It sounded like a faff. My first batch was a disaster—the icing slid off in gloopy rivers, and I used a jam that was so runny the biscuits slipped apart when stacked.

But the second time? Magic. The dough came together in minutes, the biscuits baked into neat golden rounds, and with seedless raspberry jam and slightly thicker icing, they looked straight out of a village bake sale. If you’ve ever fancied making your own, let me walk you through the lessons I learnt (the hard way).

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Why This One Works So Well

Most Empire biscuit recipes either make the dough too dry (so it cracks) or too soft (so it spreads in the oven). Mary Berry’s balance is just right—tender, buttery, but sturdy enough to sandwich without crumbling in your hands.

The other secret? Seedless raspberry jam. It’s thick, tangy, and doesn’t squidge out the sides. I tried strawberry once, but it was too sweet and overpowered the biscuit. Raspberry really is the hero here.

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Ingredients + Why They Matter

• Plain Flour (250g / 2 cups) – Gives structure. Too much, and the biscuits taste dusty.
• Butter (175g, unsalted and softened) – The backbone of that short, crumbly texture. I once used margarine—never again.
• Caster Sugar (75g / ⅓ cup) – Sweetens without being grainy. Granulated left me with a sandy dough.
• Cornflour (25g / 2 tbsp, optional) – Makes them melt-in-the-mouth tender. Worth it.
• Vanilla Extract (½ tsp) – Just enough warmth without being obvious.
• Raspberry Jam (about 5 tbsp) – Seedless is best. Keeps the layers neat.
• Icing Sugar (150g / 1¼ cups) – For that smooth glaze.
• Cold Water (2–3 tbsp) – Adjust for a spreadable (not runny) icing.
• Glacé Cherries, Jelly Tots, or Sprinkles – Classic finishing touch.

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Making It Yours (Without Ruining It)

• Different Jams – Strawberry, blackcurrant, or apricot all work if you want a change.
• Lemon Glaze – Swap water for lemon juice in the icing.
• Chocolate Twist – Drizzle melted dark chocolate instead of icing.
• Festive Flair – Red and green sprinkles at Christmas.
• Nutty Note – Add ½ tsp almond extract to the dough for a Bakewell-style biscuit.

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Icing ran off the biscuits	Biscuits still warm	Let them cool fully before icing
Biscuits spread too much	Dough too soft	Chill the dough for 15 mins before cutting
Jam squished out	Used a thin jam	Stick to thick seedless jam, spread lightly
Biscuits cracked	Overbaked	Bake until pale golden, not browned

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How to Make Mary Berry’s Empire Biscuits

1. Make the Dough
   Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.
   Beat butter and sugar until pale and fluffy. Stir in vanilla. Sift in flour, cornflour, and salt. Mix until it forms a smooth dough. If crumbly, knead gently with your hands.
2. Roll and Cut
   On a floured surface, roll to about 5mm thick. Cut out rounds with a 5–6cm cutter. Re-roll scraps as needed. Place on a lined tray.
3. Bake
   Bake for 10–12 minutes until just turning golden at the edges. Leave on the tray for 5 mins, then transfer to a wire rack to cool completely.
4. Assemble
   Spread jam on the underside of half the biscuits. Sandwich with the others, pressing gently.
5. Ice & Decorate
   Mix icing sugar with 2–3 tbsp cold water until smooth and thick enough to spread. Spoon a little onto each biscuit, then top with a cherry half or sweet. Let set before storing.

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Tips From My Kitchen

• Chill the dough if it’s sticky—it makes rolling much easier.
• Use a piping bag for neater icing.
• Ice only 2–3 biscuits at a time before decorating so the toppings stick.
• Always store un-iced biscuits separately if prepping ahead.

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Storage + Serving

• Room Temp: Keep in an airtight tin for up to 5 days.
• Freezing: Freeze plain baked biscuits up to 2 months. Thaw, then fill and ice fresh.
• Serving Ideas: Serve with tea, add to an afternoon tea stand, or pair with vanilla ice cream for something a bit cheeky.

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FAQs

Q: How do you make Mary Berry Empire Biscuits from scratch?
A: Empire biscuits are made with buttery shortbread dough, cut into rounds, baked, sandwiched with raspberry jam, then topped with white icing and a cherry. Mary Berry’s version is simple and foolproof, perfect for beginners.

Q: What jam is best for Empire biscuits?
A: Traditional Empire biscuits use seedless raspberry jam for its bright flavor and smooth texture. Alternatives like strawberry, blackcurrant, or apricot also work well.

Q: Can I freeze Mary Berry Empire Biscuits?
A: Yes, but it’s best to freeze the plain baked biscuits before filling and icing. Store in an airtight container for up to 2 months, then thaw, sandwich with jam, and decorate fresh.

Q: How long do Empire biscuits stay fresh?
A: Once iced and filled, they last about 4–5 days in an airtight container at room temperature. For the best texture, enjoy them within the first 2–3 days.

Q: How do I stop the icing from running on Empire biscuits?
A: Make sure biscuits are completely cool before icing. Use a thicker icing (spoonable, not runny) and let it sit a few minutes before spreading for a neater finish.

Q: Can I make Empire biscuits without cornflour?
A: Yes. Cornflour makes them extra tender and “melt-in-the-mouth,” but you can replace it with plain flour if you don’t have any.

Q: What toppings can I use for Empire biscuits?
A: The classic is a halved glacé cherry, but you can use jelly sweets, sprinkles, or even a drizzle of melted chocolate for a modern twist.

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Other Recipes You May Like:

• Mary Berry Shrewsbury Biscuits Recipe
• Mary Berry Lavender Shortbread Biscuits
• Mary Berry Coconut Biscuits Recipe

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