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How to make

Empire Biscuits

Recipe by:

James Morton

At every coffee break I can, I'll have an empire biscuit to accompany my hot beverage because Empire Biscuits are superior to all.
Prep time
20 minutes
Cook time
40 minutes


  • 200g plain flour
  • 150g Grahams slightly salted butter, chopped up
  • 50g icing sugar
  • Additional flour, to dust
  • Nice raspberry or strawberry jam
  • Another 200g icing sugar
  • A few teaspoons water
  • Some gummy sweets, to decorate

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Step 1

Preheat your oven to 180C (160C fan). Line a large baking tray with non-stick greaseproof paper.

Step 2

Into a large bowl, weigh your flour and your butter. Rub them together between your fingers and thumbs until it turns into a breadcrumb kind of consistency. You can use a food processor for this if you like.

Step 3

Add your icing sugar and continue to rub everything together. Using your hands or your machine, keep working your mix until it comes together into a dough. Once it’s formed, wrap in cling film and chill for at least 5 minutes and up to 48 hours. The longer the better.

Step 4

Roll your dough out using plenty of flour to stop it sticking. You can make it as thin or as thick as you like. Cut out with a cookie cutter or upturned glass - you should get at least 12 rounds out of it.

Step 5

Bake on your baking tray for 10-12 minutes. Your biscuits should just be blushing brown on the edges, and no more. Leave to cool – at this stage they’ll freeze well and keep for many days

Step 6

To assemble, spread jam liberally on the underside of one round and stick on another one. Mix your icing sugar with enough water so that it is just gloopy – it’s very easy to go too far, but you can just add a little more sugar. Spread this on top of your biscuit and lay a gummy-sweet on whilst it’s still wet. These biscuits will be best about 24 hours after assembly, will freeze brilliantly and keep, in a sealed container, for many days. However, none of that matters because they’ll be gone within minutes, I’m sure.


Top Tip:

Replace 50g of plain flour with 50g of corn flour for a much shorter, crumblier biscuit. Corn flour doesn’t have any gluten in it, and gluten is what tends to hold biscuits, breads and cakes together. Too much will make them stodgy!



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