Table of Contents
Table of Contents
There is something undeniably nostalgic about a proper Empire Biscuit Cookie. Two crisp, buttery shortbread cookies sandwiching a layer of sticky raspberry jam, all topped with a crown of glacé icing and that iconic cherry (or Jelly Tot, if you’re a rebel!). Whether you know them as German Biscuits, Imperial Cookies, or just “those double biscuits with the icing,” Empire Biscuit Cookies are a bakery classic that demands a place in your home kitchen.
This recipe delivers the authentic bakery experience: a “melt-in-the-mouth” sandy texture, a perfect snap, and a balance of sweet icing against buttery biscuit. Best of all, they are surprisingly sturdy and keep beautifully, making them perfect for lunchboxes or afternoon tea.
What Are Empire Biscuit Cookies? (History & Regional Names)
You might know these by a different name depending on where you grew up. In Scotland and across the Commonwealth, they are undeniably Empire Biscuits. But their history is a little more complicated.
Originally, these were known as German Biscuits (and they are still widely called this in Northern Ireland). They are close cousins to the Linzer Biscuit from Austria. However, when World War I broke out, patriotic bakers in the UK and Canada felt that a “German” biscuit simply wouldn’t do. They were rebranded as Empire Biscuits (and in Winnipeg and Hamilton, Canada, as Imperial Cookies) to show support for the British Empire.
In New Zealand, they are often called Belgian Biscuits, likely because the white icing and cherry resemble a Belgian bun. Whatever you call them, the anatomy is the same: two shortbread rounds, jam in the middle, and a solid icing top.
Ingredients for Empire Biscuit Cookies
To get that authentic, sandy texture that dissolves on your tongue, the ingredients list is short but specific. Do not be tempted to swap these out!
| Ingredient | Role & Notes | Quantity |
|---|---|---|
| Unsalted Butter (Block) | Use proper block butter, not spreadable tub margarine. Tub spreads have too high a water content and will cause your biscuits to spread into puddles in the oven. | 225g (softened) |
| Plain Flour (All-Purpose) | The structural base. Do not use self-raising, or they will puff up too much. | 225g |
| Cornflour (Cornstarch) | The Secret Ingredient. Replacing some wheat flour with cornflour reduces gluten and creates that delicate, crumbly “short” texture. | 50g |
| Caster Sugar | Fine sugar dissolves easier in the butter, giving a smoother dough than granulated. | 50g |
| Raspberry Jam | Seedless is best for a professional finish, but a good quality seeded jam adds a nice rustic crunch. | 4-5 tbsp |
| Icing Sugar | For the water icing. It needs to be sifted to avoid lumps. | 200g |
| Toppings | Glacé cherries are traditional. Jelly Tots are the popular modern alternative! | 12 cherries/sweets |
Variation: If you love a classic biscuit, try my Traditional Scottish Shortbread which uses a similar specific butter-to-flour ratio.
Equipment You Need for Empire Biscuit Cookies
- Stand Mixer or Hand Whisks:Â To cream the butter and sugar thoroughly.
- Baking Trays:Â Lined with parchment paper.
- Rolling Pin:Â A heavy one helps keep the pressure even.
- Round Cutters:Â A 3-inch fluted cutter gives that classic scalloped edge, but a plain round one works just as well.
- Wire Rack: Essential for cooling—if you ice them while warm, the icing will run right off!
How to Make Empire Biscuit Cookies (Step-by-Step)
1. Cream the Butter and Sugar
Preheat your oven to 180°C (160°C Fan / 350°F). In your mixing bowl, beat the softened butter and caster sugar together.
- Don’t Overdo It:Â unmatched by cakes, we don’t want too much air here. Just beat until combined and creamy. Over-beating can make the biscuits spread.
2. Mix the Flours
Sift the plain flour and cornflour into the bowl. Mix on a low speed or use a wooden spoon. The mixture will look like damp sand/breadcrumbs at first.
3. Bind the Dough
Use your hands for this part! The heat of your hands is essential to bind the buttery crumbs into a smooth dough. Squeeze it gently until it comes together into a clean ball.
- Note:Â If it feels incredibly sticky, wrap it in cling film and chill for 15 minutes.
4. Roll and Cut
Dust your work surface lightly with flour. Roll the dough out to a thickness of about 5mm (1/4 inch). You want them substantial enough to hold the jam, but not so thick they don’t bake through. Dip your cutter in flour and stamp out your rounds. Re-roll scraps only once to avoid toughening the dough.
5. Bake Until Pale Gold
Place on the lined baking trays. Bake for 10–12 minutes.
- The Golden Rule: You are looking for a pale golden colour. If they turn brown, they will taste bitter. They should still feel slightly soft to the touch when you take them out—they will firm up as they cool.
6. Sandwich and Ice
Transfer to a wire rack and let them cool completely. Once cool:
- Flip half the biscuits over. Spread a teaspoon of Strawberry Jam or Raspberry jam on the flat side.
- Place the other biscuit on top to make a sandwich.
- Make the Icing: Mix the icing sugar with a tiny splash of boiling water. Add water drop-by-drop! You want a consistency like thick wallpaper paste—gloopy enough to coat the back of a spoon but thick enough not to run down the sides.
- Spoon a blob onto the centre of each biscuit and use the back of the spoon to tease it to the edges.
- Pop a cherry or Jelly Tot in the middle immediately before the icing sets.
Traditional Scottish Empire Biscuit Cookies Recipe (Imperial Cookies)
Ingredients
Method
- 1. Preheat the oven to 180°C (160°C Fan / 350°F). Line two large baking trays with parchment paper.
- 2. Cream the softened butter and caster sugar together in a bowl until just combined and smooth. Do not over-beat.
- 3. Sift in the plain flour and cornflour. Mix gently until the texture resembles damp breadcrumbs.
- 4. Use your hands to bring the crumbs together into a soft dough ball. Minimize handling to keep the biscuits short and crumbly.
- 5. Lightly dust a work surface with flour. Roll the dough out to approximately 5mm (1/4 inch) thickness.
- 6. Cut out rounds using a 3-inch (7-8cm) cutter. Transfer to the lined baking trays. Re-roll scraps only once.
- 7. Bake for 10-12 minutes. They should remain pale (not browned) but feel set.
- 8. Cool completely on a wire rack.
- 9. Once cool, sandwich two biscuits together with a teaspoon of jam.
- 10. Mix the icing sugar with a tiny amount of boiling water until you have a thick, spreadable consistency.
- 11. Spoon icing onto the top of each sandwich and gently spread to the edges. Top with a cherry or Jelly Tot immediately.
Notes
Troubleshooting Empire Biscuit Cookies
Why did my biscuits spread?
This is the number one complaint! It usually happens for two reasons:
- Over-beating:Â You incorporated too much air into the butter.
- Warm Dough: If your kitchen is hot, the butter melts before the structure sets. Fix it: Chill your cut-out shapes in the fridge for 20 minutes before putting them in the oven.
My icing is running off the sides!
Your icing is too runny. It needs to be much thicker than you think. Add more icing sugar until it feels stiff to stir. Also, make sure your biscuits are undeniably stone cold before icing them.
Why are they tough?
You likely reworked the scraps too many times. Every time you re-roll, you develop gluten. Try to cut as many shapes as possible from the first roll.
Empire Biscuit Cookies Variations
Vegan Empire Biscuit Cookies
These are easily made vegan! Simply swap the butter for a high-quality Block Margarine (like Flora Plant Block or Stork Baking Block). Do not use tub spread, or they will not hold their shape. Check your Jelly Tots—they are often accidentally vegan!
Gluten-Free Empire Biscuit Cookies
Swap the plain flour for a good quality GF Blend (like Dove’s Farm) and add 1/2 tsp of Xanthan Gum if your blend doesn’t have it. The cornflour is naturally gluten-free and helps texture. For a dedicated guide, check out this Gluten-Free Resource.
The “Double” Biscuit
In Northeast Scotland, you might find these simply called “Double Biscuits.” If you want to change up the filling, try lemon curd for a zesty kick, similar to my Iced Cherry Bakewell Traybake.
Serving and Storing Empire Biscuit Cookies
These Empire Biscuit Cookies honestly taste better the next day. The moisture from the jam migrates slightly into the shortbread, softening the “snap” into a tender, melting bite.
- Storage:Â Keep in an airtight tin for up to 5 days.
- Freezing:Â You can freeze the baked (un-iced) biscuits beautifully. Defrost, sandwich, and ice when needed.
For a full Scottish spread, serve these alongside Traditional Welsh Cakes and maybe some Recipe Raspberry Buns for a nostalgic tea party.
Frequently Asked Questions (FAQ)
Why are they called Empire Biscuits?
As mentioned, they were originally German Biscuits. With the outbreak of WWI, the name was changed in the UK to dissociate from Germany, reflecting a wave of patriotism. You can read more about this on Wikipedia.
Can I use icing sugar in the dough?
Yes! Some recipes use icing sugar instead of caster sugar in the dough itself. This creates an even shorter, more delicate texture, similar to a Melting Moment. Caster sugar gives a slightly better “snap,” which supports the sandwich better.
What is the difference between Linzer and Empire biscuits?
Linzer biscuits originate from Austria and use ground almonds (almond flour) in the dough, giving them a nuttier, softer crumb. They also traditionally have a “peekaboo” cutout in the top biscuit to show the jam. Empire biscuits are nut-free shortbread with a solid iced top.
Can I make them in advance?
Absolutely. This is one of the best batch-baking recipes. You can make the dough and freeze it, or bake the shells and freeze them. For more batch baking ideas, see my Traditional Fifteens Recipe or Classic School Dinner Traybake.
How long do Empire Biscuit Cookies last?
Empire Biscuit Cookies will keep for up to 5 days in an airtight container at room temperature. If you want to store them longer, freeze the un-iced biscuit shells for up to 3 months, then defrost fully before sandwiching and icing.
Why are Empire Biscuit Cookies also called German Biscuits?
Before World War I, these biscuits were known as “German Biscuits” or “Deutsch Biscuits” because they originated from Central European Linzer-style baking traditions. The name was changed during WWI due to anti-German sentiment.
What is the best jam for Empire Biscuit Cookies?
Raspberry jam is the traditional choice, and seedless works best for a smooth, professional finish. However, strawberry jam is also popular. The key is using a good quality jam that is thick enough not to run out of the sandwich.
Why do my Empire Biscuit Cookies spread in the oven?
The most common reasons are over-beating the butter (which incorporates too much air) or the dough being too warm. Always chill your cut-out shapes in the fridge for 20 minutes before baking, and use cold block butter rather than softened spreadable margarine.
Evelyn’s Short Story
I remember my Nan calling these “German Biscuits” with a wink, while the bakery sign down the road sternly said “Empire.” For me, they were simply the prize at the bottom of the shopping bag. There was always a debate about the topping—my brother insisted on the ones with the Jelly Tot, but I felt incredibly grown-up choosing the glacé cherry. Making these today, rubbing the butter into the flour, takes me right back to that steamy, flour-dusted kitchen in Fife. It’s a simple pleasure, but isn’t that the best kind?
