This Empire Biscuits Recipe is made with two buttery, melt-in-your-mouth shortbread-style biscuits, raspberry jam, and sweet icing. Topped with a jelly tot or glacé cherry, these treats look and taste like the biscuits I grew up eating as a kid. They are one of my favourite nostalgic bakes to make at home, alongside my classic jam and coconut sponge, of course.
My family always serve empire biscuits as an afternoon treat with a warm cup of tea. However, they’re also fabulous served as dessert after a bowl of Scottish tattie soup or mince and tatties, especially on chilly days (which are a regular occurrence in Scotland - any excuse for a cake!). I always make a batch or two during the holidays as well, giving them to friends and family. My Dad is a particular fan; it’s why the effort put into perfecting this recipe was substantial - we had harsh critics!
What Are Empire Biscuits?
Empire biscuits, originally known as German biscuits, are a traditional Scottish bake made with two buttery shortbread-style biscuits sandwiched together with raspberry jam, then topped with sweet icing and decorated with either a jelly tot or half a glace cherry.
They were renamed in the U.K. during World War I due to anti-German sentiment, though in Northern Ireland, they're still widely referred to as German biscuits. You might also hear them referenced as Empire Cookies, Imperial or Belgian biscuits.
Growing up in Scotland, empire biscuits were always a classic bakery staple we would spot in nearly every café, bakery counter, and supermarket bakery aisle alongside treats like Scottish tablet and caramel shortbread. They’re simple, nostalgic, and incredibly comforting with their buttery texture and sweet jam filling, and their flavour always brings back fond childhood memories.
The Saliva Taste Test
The saliva taste test is what happens to food once you’ve chewed it a few times i.e. saliva is added to it. Saliva acts as a solvent that dissolves food chemicals so they can reach taste receptors. So stick with me on this one … ‘cause it’s how I gauge the success of Scottish Empire biscuit baking!
I’ve tried many different Empire Biscuits - growing up in Scotland, it’s a right of passage into adulthood. So I was looking make the perfect biscuit base with a slightly dry and crumbly texture upon initial bite, transforming into melt-in-the-mouth perfection after the saliva test.
Biting into Empire Biscuits provides a similar experience to oatcakes and mini cheddars; until you’ve chewed it a few times you’d be forgiven for thinking they’re overly dry and not worth continuing with. But the magic of saliva transforms the experience, in the process of, eating these various Scottish bakes. The buttery biscuit, combined with the sweet jam and icing, melds together in your mouth whilst chewing into something wonderful.
Empire Biscuits vs. Linzer Cookies
Empire biscuit cookies are sometimes compared to Linzer cookies because both are sandwich-style biscuits filled with jam. However, they aren’t quite the same.
The biscuit base of Empire biscuits is loosely based on the 3:2:1 ratio of making shortbread (flour, butter and sugar), but with the addition of egg (and vanilla extract). So they are much closer to shortbread in both flavour and texture (hence the Scottish claim), while Linzer cookies are slightly nuttier - made with almond extract and flavoured with cinnamon. They also tend to have a ‘window’ cut into the top biscuits, whereas Empire Biscuits do not.
Ingredients You’ll Need
Please be sure to scroll down to the recipe card for the complete ingredient list and details.
- Icing Sugar: I use this to create a sweet, soft biscuit dough as well as to sweeten the icing without making it grainy. You could use caster sugar if needed though.
- Salted Butter: This gives the biscuits a rich buttery flavour and a classic shortbread-style texture. I prefer salted butter to balance the sweetness of the sugar. If you prefer to use baking spread, then skip the addition of egg yolk (as the oils in the spread will provide enough liquid to the dough), but be aware it will change the consistency of the biscuit.
- Egg Yolk: This adds richness and helps bind the dough while keeping the empire biscuits soft and tender.
- Vanilla Extract: High-quality pure vanilla extract adds depth and enhances the sweetness of the biscuits.
- Salt: A small pinch enhances the flavours and balances the sweetness.
- Plain Flour: This forms the base of the biscuit dough, giving it enough structure to hold its shape.
- Cornflour: This is my secret to creating the classic crumbly transforming to melt-in-your-mouth texture we want.
- Raspberry Jam: I use raspberry jam for traditional flavour, but strawberry jam works well, too.
- Whole Milk: Mixed with icing sugar, this creates a smooth icing that spreads easily over the biscuits. Whole milk gives the icing a richer taste and a thicker, creamier consistency.
- Jelly Tots or Glacé Cherries: The finishing touch, these give empire biscuits their iconic appearance.
How to Make Empire Biscuits
Soften the butter. To begin, cube the refrigerated butter, and microwave it in bursts to soften (for approx. 20 seconds). Or, let your butter come to room temperature ahead of time. Line baking trays with greaseproof paper.
Combine ingredients. Mix the icing sugar, softened butter, and salt in a large bowl.
Then, add the egg yolk and vanilla extract, followed by the plain flour and cornflour. Mix to combine and create a workable dough.
Roll the dough. Transfer the dough to a floured surface, and use a floured rolling pin to roll it out to around 1cm (0.5 in) thick. I always turn the dough after each roll for the first few times to ensure it doesn’t stick to the surface!
Cut the biscuits. Next, use a fluted or round biscuit cutter to cut out the biscuits. Knead off-cut dough into a ball, roll it out again, and continue to cut biscuits until you have no dough left.
Chill and bake. Arrange the biscuits on lined baking trays, and chill them in the fridge. Then, bake in a preheated oven until set and very lightly golden around the edges, and set aside to cool on the trays.
Sandwich the biscuits. Mix the jam in a small bowl to achieve a spreadable consistency. Then, spoon a bit onto half of the biscuits. Sandwich with the remaining biscuits, pressing them against the jam to create a seal.
Add icing. Whisk the icing sugar and whole milk, and place a spoonful on each biscuit, spreading it out with a palette knife or the back of a spoon. Or, use a piping bag if you have one handy or simply dip the top of the biscuit into the icing, allow any excess to drop off, then flip over.
Finish and serve. Add a jelly tot or glace cherry to each empire biscuit, and let the icing set at room temperature. Enjoy!
My Top Tips & Tricks
- Don’t skip chilling the biscuits before baking. Placing the cut biscuits in the fridge before baking helps them hold their shape and prevents spreading in the oven.
- Don’t overwork the dough. Mix just until the dough comes together. Over-mixing can make the empire biscuits dense and tough instead of soft and crumbly.
- Flour your surface and rolling pin well. The dough can be quite soft because of the butter, so lightly flouring everything helps prevent sticking. Add more as needed.
- Roll the dough evenly. Keeping the dough an even thickness helps the biscuits bake uniformly and makes sandwiching them together much easier.
- Allow the biscuits to cool completely. If the biscuits are still warm, the jam and icing are likely to melt and slide around.
- Adjust the icing consistency if needed. If the icing feels too thick, add a tiny splash of milk. If it’s too thin, add a little extra icing sugar until it’s spreadable but still thick enough to set.
How to Store
Store leftover empire biscuits in an airtight container at room temperature for up to 4 days. Once the icing has fully set, you can layer the biscuits between sheets of baking paper to prevent them from sticking together.
You can also store them in the fridge for up to 1 week, though the biscuits will become slightly firmer when chilled. I recommend letting them sit at room temperature for 15-20 minutes before serving for the best texture.
To freeze, place the fully assembled empire biscuits in a freezer-safe container with baking paper between layers and freeze for up to 2 months. Thaw at room temperature before serving.
Other Dessert Recipes You Might Like
If you liked this Empire Biscuits recipe, you might like some of my other popular Scottish baking and desserts:
If you have any questions, please leave a comment, and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Empire Biscuits
Equipment
- 2 baking trays
- greaseproof paper
- Rolling Pin
- 8cm (3in) fluted or round cookie cutter
Ingredients
- 140 g icing sugar
- 250 g salted butter
- 1 egg yolk large egg
- 1 teaspoon vanilla extract
- pinch of salt
- 375 g plain flour + extra for shaping (all purpose)
- 75 g cornflour
- raspberry jam
- 200 g icing sugar
- 30 g whole milk
- 12 jelly tots or 6 halved glace cherries
Instructions
- Preheat oven to 190C / 170C fan / 375 F or Gas Mark 5 and line 2 baking trays with greaseproof paper
- Start by cubing refrigerated 250 g salted butter and place into the microwave for 20 seconds to soften (if the butter is already at room temperature and soft then you're only required to cube it)
- Weigh out 140 g icing sugar and add the softened butter and pinch of salt, then mix to combine
- Add 1 egg yolk and 1 teaspoon vanilla extract and stir through the butter mixture
- To finish making the dough, add the 375 g plain flour and 75 g cornflour and mix to combine into a workable dough (you will need to use your hands to form the dough into a ball)
- Sprinkle your surface with flour and flour your rolling (you need to do this so the dough doesn’t stick)
- Roll your dough out to around 1cm (0.5in) thick - I suggest turning the dough after each roll for the first few times to ensure it doesn't stick to the surface and add more flour to your rolling pin if you think it needs it
- Use a fluted or round cookie cutter to cut out your biscuits - you should get around 23/24 individual biscuits using a 8cm/3in cutter, making 12 Empire Biscuits
- Once you have cut out as many as you can from your first roll, take the offcuts and knead them back into a ball then roll out again, cutting more biscuits, until you have no dough left
- Place biscuits onto the lined baking trays and place into the fridge for 20 minutes
- Then bake your empire biscuits into the oven for 15 minutes
- Remove from the oven and leave to cool on their trays (20-30 minutes)
- Measure out raspberry jam and give it a mix in a bowl to make into a more spreadable consistency. Place a spoonful onto 12 of the biscuits and then sandwich them together using another biscuit
- Combine 200 g icing sugar and 30 g whole milk, then place a spoonful on each biscuit - spread out with a palette knife or the back of a spoon (you can also use a piping bag if you have one available)
- Add 12 jelly tots (or 6 halved glaze cherries) to each biscuit and allow the icing to set (sets to the touch in 15 to 20 minutes, and dries completely in 2 to 4 hours)
Notes
- Don’t skip chilling the biscuits before baking. Placing the cut biscuits in the fridge before baking helps them hold their shape and prevents spreading in the oven.
- Don’t overwork the dough. Mix just until the dough comes together. Overmixing can make the biscuits dense and tough instead of soft and crumbly.
- Flour your surface and rolling pin well. The dough can be quite soft because of the butter, so lightly flouring everything helps prevent sticking. Add more as needed.
- Roll the dough evenly. Keeping the dough an even thickness helps the biscuits bake uniformly and makes sandwiching them together much easier.
- Allow the biscuits to cool completely. If the biscuits are still warm, the jam and icing are likely to melt and slide around.
- Adjust the icing consistency if needed. If the icing feels too thick, add a tiny splash of milk. If it’s too thin, add a little extra icing sugar until it’s spreadable but still thick enough to set. Or alternatively, and probably the best option, dip the biscuits into the icing allowing the excess to drip off before flipping over.
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