In a spectacular display of culinary ambition, four Scottish bakeries have competed to create the largest-ever Empire biscuit, with a Highlands firm emerging victorious. The extraordinary baking challenge took place at Fife College in Dunfermline, marking the launch of the prestigious Scottish Baker of the Year Awards.
A Colossal Confectionery Contest
Over two intense hours, teams from four renowned Scottish bakeries pushed their skills to the absolute limit, aiming to construct both the largest and most appetising version of the classic Scottish treat. The Empire biscuit, traditionally consisting of two shortbread discs sandwiched with jam and topped with icing and a sweet, was transformed into a monumental creation measuring an astonishing 78 inches wide.
Judging Excellence
The competition was judged by none other than Peter Sawkins, the celebrated winner of The Great British Bake Off in 2020. Sawkins praised the remarkable atmosphere throughout the event, noting the perfect balance between healthy competition and genuine camaraderie.
"There was such a great atmosphere throughout the day, competitive, yes, but also incredibly supportive," Sawkins remarked. "Everyone involved should be proud of what they achieved. It's events like this that remind you how strong and connected the Scottish baking community really is."
The Winning Creation
Harry Gow Bakery, based in Inverness with branches throughout the Highlands, ultimately claimed the coveted title. Their colossal biscuit won the contest by a matter of inches, setting what is believed to be an unofficial world record for the largest Empire biscuit ever created.
Managing director David Gow expressed his delight at the victory, stating: "Being part of the Empire biscuit challenge has been an absolute blast. The scale, the detail, the friendly rivalry, it was all amazing. Huge congratulations to everyone who took part, and we're delighted to bring the win home for the icons today."
A Community-Focused Conclusion
Following the competition's conclusion, the magnificent biscuits did not go to waste. Demonstrating the industry's community spirit, McGhees and Company Bakery generously donated their Empire biscuits to local food banks. Meanwhile, both Harry Gow Bakery and John Gillespie & Sons gifted their creations to Fife College for students and staff to enjoy.
Celebrating Scottish Baking Talent
The event served as a vibrant launch for the Scottish Baker of the Year Awards, which will take place in May. Lesley Cameron, chief executive at Scottish Bakers, reflected on the successful day.
"What a brilliant day celebrating the incredible talent across Scotland's baking industry," Cameron said. "Whether you're a local hero or an icon, today was about pushing creativity, precision, and teamwork to the next level."
This remarkable baking challenge has not only produced a record-breaking confection but has also highlighted the innovation, skill, and community spirit that defines Scotland's vibrant baking industry.
