German biscuits, also known as Empire Biscuits, are a classic treat in Scotland and beyond. These buttery, melt-in-the-mouth shortbread biscuits are sandwiched together with sweet raspberry jam and topped with a smooth icing glaze and a colourful jelly sweet.
Whether you’re a home baker looking to master a traditional recipe or someone curious about the origins of these iconic biscuits, this post has everything you need. Let’s dive into the history, step-by-step instructions, and expert baking tips to ensure your biscuits turn out perfectly crumbly and delicious every time!
A Brief History: Are Empire Biscuits the Same as German Biscuits?
Many people wonder about the name “German Biscuits”—and why they are sometimes called “Empire Biscuits” in Scotland.
Originally, these biscuits were popular in German-speaking Europe, where buttery shortbread-style cookies were often sandwiched with jam and topped with icing. However, during World War I, there was a push to rename foods that had German associations. As a result, “German Biscuits” were renamed Empire Biscuits, reflecting British patriotism at the time.
Despite the name change, these biscuits have remained a staple in Scottish bakeries and home kitchens for generations. Some people even refer to them as Empire Cookies, but whatever you call them, they are super tasty!
Why You’ll Love This Recipe
Authentic & Traditional – Based on classic German and Scottish baking methods.
Perfect Texture – Buttery shortbread that’s crumbly and tender
Easy to Make – Simple ingredients, quick prep, and fun for kids!
Customizable – Experiment with different jam flavours and toppings.
How to Make German Empire Biscuits
Making these biscuits is straightforward and rewarding. Here’s everything you need:
Equipment
- 3.25-inch cookie cutter (any shape works!)
- Baking tray lined with parchment paper
- Mixing bowl
- Rolling pin
- Wire cooling rack
Ingredients
For the Biscuits
- 400g plain/all-purpose flour
- 300g unsalted butter (room temperature, diced)
- 100g caster sugar
- 4 tbsp cornflour (for that melt-in-the-mouth texture)
- 1 tsp vanilla extract
- Pinch of salt
For the Filling & Topping
- 6 tsp raspberry jam (or substitute with strawberry, apricot, or blackcurrant)
- 130g icing sugar (powdered sugar)
- 4 tbsp milk
- 12 glacé cherries or jelly sweets for decoration
Step-by-Step Instructions
Prepare the Biscuit Dough
- Cream the butter, sugar, and vanilla extract together until light and fluffy.
- Sift in the flour, cornflour, and salt, then gently mix until the dough forms fine crumbs.
- Knead the mixture lightly (4-5 times) until a smooth dough forms. Don’t overwork it!
Pro Tip: Over-kneading can lead to tough biscuits, so handle the dough gently!
Chill & Roll the Dough
- Shape the dough into a disc, cover it in clingfilm, and refrigerate for 30 minutes. This helps the biscuits hold their shape during baking.
- On a floured surface, roll out the dough to 3mm thickness.
- Cut out rounds with your cookie cutter and place them on a parchment-lined baking tray.
Bake to Perfection
- Preheat the oven to 160°C (320°F).
- Bake for 12-14 minutes or until the biscuits turn a light golden color.
- Transfer to a cooling rack and allow them to cool completely.
Troubleshooting:
Dough too sticky? Add a little extra flour when rolling it out.
Biscuits too crisp? Reduce baking time slightly.
Assemble the Empire Biscuits
Make the Glaze
- Gradually mix the icing sugar with milk until you achieve a thick but spreadable glaze.
- Glaze half of the biscuits and top with a glacé cherry or jelly sweet.
- Let the icing set for at least 45 minutes.
Sandwich the Biscuits
- Spread 1 tsp of raspberry jam onto the unglazed biscuit halves.
- Carefully sandwich the biscuits together and let them rest for 10 minutes before serving.
Serving Suggestion: Enjoy these biscuits with a cup of tea or coffee for the perfect afternoon treat!
FAQs
Yes! Freeze the plain biscuits (before assembling) on a tray, then store them in an airtight container for up to 3 months. Defrost, add jam, and glaze when ready to serve.
Store them in an airtight container at room temperature for 2 days or in the fridge for up to a week.
Cornstarch is key to the soft, crumbly texture. Without it, the biscuits will be crisper. If you don’t have cornstarch, try substituting with potato starch.
Final Tips for Perfect Empire Biscuits
Use softened butter – Leave it out overnight for the best creaming texture.
Flour your rolling pin & surface – This prevents the delicate dough from sticking.
Move biscuits carefully – Use a spatula to lift them onto the baking tray.
Let icing set before sandwiching – This prevents smudging and mess.
Customize your toppings – Try crushed nuts, sprinkles, or coconut flakes for a fun twist!
Try Another Recipe!
If you love baking, check out these other easy & delicious recipes:
Let me know how your Empire Biscuits turn out! If you try this recipe, leave a comment below or tag me on Instagram at @ScoffsAndFeasts. Happy baking!
German Biscuits
Equipment
- 1 3.25 inch cookie cutter
Ingredients
- 400 g plain flour
- 300 g unsalted butter diced and at room temp
- 100 g caster sugar
- 4 level tbsp of cornflour
- 1 tsp vanilla extract
- Pinch of salt
- 6 tsp Raspberry Jam
- For the Glaze:
- 130 g icing sugar
- 4 tbsp milk
Instructions
- Cream the room temp butter with sugar and vanilla extract until pale and fluffy
- Sift in flour and cornflour and salt
- Gently stir to bring together to rough breadcrumbs then knead gently 4-5 times until a smooth ball of dough forms
- Shape the dough into a disc, cover in clingfilm and leave to rest for 30 mins in the fridge
- Once chilled roll out to ~ 3mm thick on a well-floured surface and cut out discs with a 3.25inch cookie cutter
- Bake in oven at 1600C for 12-14 minutes on a parchment lined baking sheet
- When biscuits are golden leave to cool completely before icing
- To prepare the glaze, gradually stir in milk till desired consistency. Glaze should be thick and spreadable. Glaze half of the biscuits and top with a jelly sweet and leave for 45 minutes to set before sandwiching the biscuits togethor with raspberry jam.
Notes
- Make sure the butter you use is at the correct temperature for creaming by leaving it out overnight. Alternatively, heat your oven at 1000C for 30 seconds then turn it off. Place cold diced butter in the turned-off oven for around 20 minutes, after which it should be soft enough to cream (this is what I do when I forget to take the butter out overnight!)
- The dough for these biscuits is soft and delicate and rich in butter so make sure you flour your work surface well, but also flour your rolling pin regularly or the dough can stick a little.
- When moving the cut biscuits from your work surface to your baking tray, try to use an appropriate tool like a food turner or an offset spatula big enough to allow the biscuits to remain flat and not bend as they could crack due to the soft dough.
- When the biscuits have cooled, glaze half of them, top with a sweet and wait till the glaze sets, around 45 minutes before assembling. Sandwich biscuits together with 1 teaspoon of jam then enjoy!
- This recipe is for 12 biscuits but there is enough to make around an extra 2 biscuits – these are for the chef as a reward!
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.