E is for Empire Biscuits

Empire biscuits are a real treat. We love to make them together and drink them with warm milky tea.

Preheat the oven to 160° C

A biscuit baking tray


  • 175g flour
  • 100g cold butter, cubed
  • 335g icing sugar
  • 0.5 tsp vanilla extract
  • 2 egg yolks
  • 110g berry jam
  • 60g chopped glace cherries


  1. Place the butter, flour, 85g icing sugar, vanilla extract and egg yolks into a food processor and combine. 
  2. Knead the dough in order to bring it together. 
  3. Wrap in cling film and place in the fridge to chill. 
  4. Roll out the dough to 3mm in thickness.
  5. Use a biscuit cutter to cut the dough into rounds – you don’tneed to be too fussy about the size, but you do need them all the same size, and an equal number of them. 
  6. Bake the rounds for 10-12 minutes, or until starting to brown at the edges. 
  7. Allow to cool slightly before transferring to a wire rack. 
  8. Mix the remaining icing sugar with 2-3 tsp water to form a paste. 
  9. Use the paste to top half of the cooled biscuits, and top with the cherries. 
  10. Spread the remaining biscuits with jam.
  11. Sandwich the biscuit together.