Mary Berry Empire Biscuits Recipe

Dive into the world of classic Scottish delights with the Mary Berry Empire Biscuits Recipe, a sweet treat that marries the simplicity of shortbread with the richness of raspberry jam and the elegance of icing, crowned with a cherry. This recipe, a testament to Mary Berry's culinary expertise, offers a perfect blend of texture and flavor, making it a beloved choice for festive occasions or a cozy afternoon tea.

Cultural or Historical Context

Empire Biscuits, originally known as German Biscuits, underwent a name change during WWII, reflecting the UK's effort to distance itself from German associations. This renaming also symbolizes the biscuit's enduring place in British culinary tradition, adapting through history while maintaining its beloved status.

Ingredients for the Empire Biscuits

• Butter (softened): 180g
• Plain Flour: 175g
• Icing Sugar: 50g
• Corn Flour: 50g
• Raspberry Jam
• Cherries: 6

The use of corn flour alongside plain flour in this recipe contributes to the biscuit's tender crumb, while the icing sugar adds a fine, melt-in-the-mouth texture​​.

Preparation Instructions

1. Begin by preheating your oven and preparing your baking tray with parchment paper.
2. Combine the dry ingredients with softened butter to form a dough.
3. Roll the dough to a thickness of 0.5 cm and use a circular cookie cutter to shape your biscuits.
4. Bake until they just start to turn golden brown.
5. Once cooled, sandwich two biscuits with raspberry jam, then decorate with icing sugar mixed with water and top each with a cherry​​.

Storage and Reheating

To keep Empire Biscuits fresh, store them at room temperature in an airtight container, layering with parchment paper if needed. They can stay crisp and delicious for a couple of days. Avoid refrigeration as it can make them soggy.

Nutritional Information

Each serving of these biscuits is a blend of carbohydrates and fats, providing an energy boost perfect for a mid-day snack. A typical biscuit contains approximately 384 calories, with notable amounts of fat, carbohydrates, and a modest protein content​​.

FAQ about the Empire Biscuits

• Can Empire Biscuits become soggy? Yes, if not stored properly or if undercooked. Ensure they are fully cooled before storing and avoid adding extra liquid to the dough.
• What flour is best for Empire Biscuits? Plain or all-purpose flour is recommended for its ability to give the dough the right rise and density​​.

This Empire Biscuits recipe by Mary Berry is not just a treat for the taste buds but a dive into the rich tapestry of British baking history. Its simplicity, paired with the joy of making and decorating, makes it a perfect baking project to enjoy with family and friends.