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mpire biscuits



 Method 1

Ingredients

250g/9oz butter, at room temperature

100g/3½oz caster sugar

1 free-range egg

½ tsp vanilla extract

450g/1lb plain flour, plus extra for dusting

For the topping

250g/9oz icing sugar

3 tbsp full-fat milk (optional)

Scottish raspberry jam, for spreading

glacé cherries, halved, or sugared gem sweets

Method

Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined.

Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up.

Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely.

To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet.



Method 2

🧾 Ingredients (makes ~12–20 biscuits)

Biscuit dough (shortbread style)

300 g plain (all‑purpose) flour

200 g salted butter, softened

100 g caster sugar (fine sugar)

1 large egg or 2 egg yolks (optional; improves tenderness & prevents spreading)

A pinch of salt

Optional: ½ tsp vanilla extract or paste

Filling & topping

Raspberry jam (or your favourite seedless jam)

180 g icing sugar

Water or milk (to thin icing)

Glacé cherries, or fun alternatives (Jelly Tots, sprinkles, etc.) for decoration


🍪 Instructions

Preheat your oven to 180 °C (356 °F), or 200 °C (400 °F) non‑fan 

Cream butter and sugar until smooth. If using egg/yolks, beat in lightly, then gradually mix in flour until the dough forms. Handle minimally for tender texture 

Roll the dough to about 3–5 mm (⅛ to ¼"), then cut rounds (about 6 cm) or smaller as desired. Chill on baking trays for ~20 min if dough feels soft 

Bake for 8–15 minutes (depending on size), until lightly golden but not brown. Let biscuits cool on trays for 5 minutes before transferring to wire racks to cool completely 

Sandwich the biscuits: spread ~1 tsp jam on one, top with another.

Prepare icing: mix icing sugar with milk or water until thick but spreadable. Optionally add a tiny squeeze of lemon juice for brightness 

Food.com

. Spread atop the biscuits.

Decorate immediately with a cherry half or other candy while icing is still wet. Leave to set—refrigerate if needed

💬 Notes & Tips

Texture: Think shortbread—rich, buttery, and melt‑in‑the‑mouth, not overly sweet. 

Reddit

Names: Originally called “German biscuits,” the name changed during WWI across the UK to “Empire biscuits.” In Northern Ireland they may still be called “German biscuits.” 

Variations:

Swap rice flour or cornflour for part of the flour for a sandier texture 

Try different jams (strawberry, redcurrant) or decorative toppings like sprinkles or jelly sweets instead of cherries 

📋 Quick Table

Component Quantity

Plain flour ~300 g

Butter ~200 g

Caster sugar ~100 g

Egg or yolks 1 egg or 2 yolks

Jam (raspberry) ~1 tsp per sandwich

Icing sugar ~180 g

Water/milk to mix icing

Decoration cherries or sweets

💡 Additional community notes

From Reddit:

“For the filling between the two biscuits it’s just a small amount of raspberry jam to hold the biscuits together… I think the biscuits taste a little bit like shortbread? 😆 and they’re not very sweet!” 

And:

“We call ’em German biscuits in Northern Ireland… originally known as German biscuits but … name changed to Empire biscuits during the war.” 

Let me know if you’d like a gluten‑free or vegan adaptation, or if you're baking in Johannesburg and want ingredient swaps or local jam recommendations!



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