Scottish Empire Biscuits Recipe

Rediscovering the Buttery Magic of Traditional Scottish Empire Biscuits

Walking into a local bakery in Glasgow, the first thing that hits you isn't just the smell of yeast - it's that heavy, comforting aroma of toasted butter and sweet vanilla. There they are, lined up like little soldiers: two golden biscuits sandwiched with jam, topped with a stark white snowy icing and that iconic half cherry.

It’s the kind of treat that feels like a hug from your gran. I remember the first time I tried to make these at home; I rushed the cooling process and ended up with a sad, sliding mess of icing. It was a disaster, but it taught me that patience is the secret ingredient here.

These aren't just cookies; they're a piece of history that somehow tastes better every time you share them. When you pull these out of the oven, the kitchen fills with a scent that’s part toasted nuttiness and part sugary dream.

We're going for a specific texture here - something that has enough structural integrity to hold a sandwich together but dissolves the second it hits your tongue. Right then, let's get into how we actually make that happen without the biscuits turning into rocks or puddles.

The Secret Physics Behind a Perfectly Short Crust

Starch Interference: Adding cornflour to the mix physically gets in the way of gluten strands forming, which ensures the biscuit has a tender "snap" rather than a chewy bite.

Fat Encapsulation: Using softened butter (not melted) allows the fat to coat the flour particles, creating a waterproof barrier that prevents the jam from making the biscuit soggy.

While the oven is the gold standard for getting that even, pale gold finish, using a fan setting can actually help dry out the biscuits further, which is a massive plus for longevity. If you are a fan of traditional bakes, you might also enjoy the buttery simplicity found in this Simply Irresistible Shortbread recipe, which shares a similar DNA to our Empire base but focuses on a single, thick layer.

Quick Metrics for Your Home Bakery Session

To get these looking like they came out of a professional window, you need to keep a few numbers in mind. I usually aim for a thickness of exactly 3mm before cutting; any thicker and they won't sandwich well, any thinner and they'll crumble under the weight of the jam.

We are looking for a yield of 12 complete sandwiches, which means you’ll be cutting 24 individual circles from your dough.

For a Shattering, Non Soggy Texture

The trick is in the "shortness." We use 300g of all purpose flour paired with 50g of cornflour. This ratio is non negotiable for that classic Scottish texture. If you use only all purpose flour, you might find the biscuit a bit too sturdy, like a digestive biscuit, rather than a delicate shortbread.

To Achieve the "Bakery Grade" Gloss

When you get to the icing, the temperature of your water matters. We use 3 tbsp of boiling water for 250g of icing sugar. The heat partially dissolves the sugar crystals more effectively than cold water, leading to a much smoother, glass like finish that sets firm enough to stack.

For Maximum Flavor Infusion

Don't skip the 1 tsp of vanilla paste. While extract works, the paste adds those tiny black flecks and a much deeper aromatic profile that stands up against the sweetness of the icing. It's the little things that make people ask for your "secret" recipe.

Essential Elements for the Perfect Empire Biscuit Base

When it comes to the dry goods, 300g of all purpose flour Why this? Provides enough structure to hold the sandwich shape without being tough. is our foundation.

I also swear by using 100g of caster sugar rather than granulated; the smaller crystals incorporate into the butter much faster, meaning you don't over work the dough trying to get rid of the grit.

For the topping, 250g of icing sugar Why this? It creates the signature matte white finish typical of Scottish tea rooms. is essential. And of course, we can't forget the 6 glacé cherries, halved, which act as the crowning glory.

You'll also need about 0.5 tsp of fine sea salt just to balance out all that sugar. If you find yourself running low on jam, a thick apricot preserve can work, though it's technically a "Belgian Biscuit" at that point!

The Tools Required for Uniform Bakery Quality Results

You don't need a high tech lab, but a few specific tools will make your life a lot easier. A 6cm fluted cookie cutter is the classic choice here. If you use a plain round cutter, they look a bit more modern, but those ridges are where the icing likes to cling, creating a beautiful edge.

• Large Mixing Bowl: For creaming the 225g of butter and 100g of sugar.
• Electric Hand Mixer: Essential for getting the yolk and vanilla paste fully emulsified.
• Rolling Pin: I prefer a French style tapered pin for better control over the 3mm thickness.
• Offset Spatula: This is the best tool for spreading the 150g of jam and the icing.
• Wire Cooling Rack: Crucial for airflow so the bottoms don't get sweaty.

Chef's Tip: Freeze your rolling pin for 15 minutes before using it. This keeps the high butter content in the dough from softening too quickly, which is usually why biscuits lose their shape in the oven.

Mastering the Assembly of Your Jam Filled Sandwiches

1. Cream the fats. Beat the 225g softened butter and 100g caster sugar until pale and fluffy. Note: This incorporates air for a lighter bite.
2. Emulsify the liquids. Add the egg yolk and 1 tsp vanilla paste, beating until the mixture looks silky and uniform.
3. Incorporate dry goods. Sift in the 300g flour, 50g cornflour, and 0.5 tsp salt. Mix until a soft dough just begins to clump.
4. Chill the dough. Wrap the dough and refrigerate for 30 minutes until firm to the touch. Note: This prevents spreading.
5. Roll and cut. On a floured surface, roll to 3mm thickness and cut 24 circles.
6. Bake the bases. Place on lined trays and bake at 180°C for 15 minutes until the edges are barely golden.
7. Cool completely. Transfer to a wire rack. They must be cold until they feel hard and brittle.
8. Sandwich with jam. Spread a teaspoon of the 150g raspberry jam on 12 biscuits and top with the remaining 12.
9. Ice the tops. Mix 250g icing sugar with 3 tbsp boiling water until it coats the back of a spoon thickly.
10. Decorate. Spoon icing onto the center of each sandwich, let it spread naturally, and top with a cherry half until the icing begins to set.

Solving Common Texture and Appearance Issues Quickly

Sometimes things go south in the kitchen, but most Empire Biscuit fails are easily fixed. The most common heartbreak is "The Slide," where the top biscuit slowly drifts off the bottom one because the jam was too thin or the icing was too heavy.

Why Your Biscuits Spread Too Much

If your circles look more like puddles after baking, your butter was likely too warm. The dough needs to be cold when it hits the heat of the oven. If you live in a hot climate, try chilling the cut out shapes on the baking tray for 10 minutes before sliding them into the oven.

If Your Icing is Running Off the Sides

This is usually a water to sugar ratio issue. If it's too thin, it will just flood the biscuit. You want a consistency that's closer to toothpaste than maple syrup. Add more icing sugar, one tablespoon at a time, until it holds its shape.

Common Mistakes Checklist: - ✓ Always use "seedless" jam; seeds ruin the velvety mouthfeel. - ✓ Don't over cream the butter; you want air, but too much will make them puff up like cakes. - ✓ Use a ruler to check the 3mm thickness; consistency is key for even baking.

- ✓ Wait for the icing to form a "skin" before moving the biscuits to a storage container.

Adjusting the Recipe for Different Dietary Needs

If you're looking to share these with friends who have dietary restrictions, these biscuits are surprisingly adaptable. Because the "short" texture relies on fat and starch rather than gluten development, you can swap the flour fairly easily.

For a Plant Based Scottish Treat

To go fully vegan, replace the butter with a high-quality plant based block (look for one with at least 80% fat). For the egg yolk, you can actually omit it and add an extra tablespoon of cold water; the yolk adds richness, but the biscuit will still hold together without it.

For gluten-free Snap

When using gluten-free flour, I find adding 1/4 tsp of xanthan gum (if your blend doesn't have it) helps keep the sandwich from crumbling when you take a bite. The cornflour is already gluten-free, so you're halfway there!

Keeping Your Biscuits Fresh and Shatteringly Crisp

Storing these correctly is the difference between a crisp delight and a soft, bready disappointment. Because of the jam, they will naturally soften over time as they absorb moisture.

Storage: Keep them in an airtight container at room temperature for up to 5 days. I find they actually taste best on day two when the flavors have had a chance to mingle. Avoid the fridge unless your kitchen is incredibly hot, as the humidity can dull the icing.

Freezing: You can freeze the un iced, un sandwiched biscuit bases for up to 3 months. Just thaw them and then proceed with the jam and icing steps. I don't recommend freezing fully assembled biscuits, as the icing can become tacky and the cherry might bleed color into the white top.

Zero Waste Tip: If you have leftover icing, don't toss it! It's fantastic drizzled over a simple loaf cake or used to sweeten a bowl of berries. Any broken biscuit bits make a world class topping for vanilla ice cream or a base for a cheesecake.

What to Serve Alongside These Iconic Scottish Treats

These are quite sweet, so you want something to cut through that richness. A strong, malty black tea like an Assam or a traditional Scottish Breakfast blend is the classic partner. The tannins in the tea balance the sugar in the icing perfectly.

If you're hosting a full spread, you might want something a bit different on the side. For a really decadent experience, try serving them with a small dollop of this Classic Whipped Honey recipe on the side for those who want to skip the jam on a plain biscuit base.

If you want X, do Y: - If you want a modern twist, use blackberry jam and top with a fresh blackberry instead of a cherry. - If you want them extra "short", replace 20g of the flour with extra cornflour.

- If you want a matte finish, let the icing set in a cool, dry room rather than a humid kitchen.

Debunking Common Kitchen Tales

One myth I hear a lot is that you must use "shortening" to get a crispy biscuit. That’s simply not true for a Scottish Empire Biscuit. While shortening provides a specific texture, it lacks the deep, nutty flavor that only 225g of real butter can provide.

The cornflour does the work of the shortening by keeping things tender.

Another misconception is that you need to boil the jam. While some people do this to "set" it, it can actually make the jam too chewy or candy like. Simply warming it slightly so it spreads without tearing the delicate biscuit is all you need.

The residual heat from the 3 tbsp of boiling water in the icing is also not enough to melt the jam, so don't worry about them mixing!

These biscuits are a labor of love, but the connection they create when you set a plate of them down in the middle of a table is worth every minute. They’re meant to be shared, preferably with a bit of a gossip and a hot cup of tea.

Enjoy the process, and don't worry if your first few aren't "perfect" they'll still be gone in minutes!