ALL · Cakes and Biscuits · Scottish Cuisine

Scottish Empire Biscuits

Evenly coloured, brilliant
Evenly coloured, brilliant


225g butter

100g caster sugar

250g plain flour

custard powder 50g

Rasperberry Jam

Glazed Cherries

400g icing sugar

100ml milk

*Line baking tray with greaseproof paper and preheat oven on Multilevel setting to 190 deg.

*Cream together butter and sugar until light and fluffy

*Gently sift flour and custard powder in until smooth

*roll out dough until about 5cm thickness, take pastry cutters and cut into circles

*place onto baking tray and bake in oven for about 8-10 minutes

*remove and fill with jam and finish with icing sugar as follows:-

Mix icing sugar and milk until thick creamy mixture then spread and finish with cherry on top.

16 thoughts on “Scottish Empire Biscuits

    1. I am from Scotland. When my mother made these cookies she didn’t use any custard powder in her recipe. Neither did my Grandma. What is the purpose for the custard powder, please.
      Thank you for taking time for my question.

  1. And the SIZE of the packet of custard? The recipe requires 2/3 – but the quantity very much depends on the amount in the packet! Help!

    1. An Empire biscuit is a sweet biscuit popular in the United Kingdom, particularly in Scotland, and other Commonwealth countries. It is considered a traditional Scottish snack but is also popular in Northern Ireland, and it is an iconic dish in Winnipeg, Canada.

    2. Hi, I am also born in Scotland. My family immigrated to Canada in 1952, so I live in Toronto now. These cookies are the favorite of anyone who has one. We do take these for granted. They are a great treat. I get a lot of requests at Christmas, but I do make them all year.
      Nice to talk with you! Thank you.

  2. I just found my Grandmothers recipe for Empire cookies, and she also used this recipe. Almost impossible to find this version! The only difference was she used water for the icing. She came from Scotland but has now passed so cannot ask where she got this version of the recipe. Thank you for this post.

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