Empire Biscuit Recipe: Classic Scottish Double Biscuits - Scottish Scran (2024)

Want to know how to make Empire Biscuits? You’ve come to the right place! These classic sweet treats are made of two pieces of shortbread, sandwiched together with jam in the middle, this is then topped with icing and a glacé cherry or sometimes a gummy sweet.

These delicious biscuits actually go by many names, including but not limited to Imperial Biscuits,Deutsch Biscuits, German Biscuits, Belgian Biscuits (in New Zealand, although these can be a little different too), Linzer Biscuits, Double Biscuits, and even Freedom Biscuits!

Empire Biscuit Recipe: Classic Scottish Double Biscuits - Scottish Scran (1)

You might be able to tell from these names that the Empire Biscuit didn’t exactly originate in Scotland, but it is hugely popular here. So much so that it’s found in most bakeries, supermarkets, and it’s on the Greggs regional menu, like the Scottish Macaroni Pie used to be!

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Empire Biscuit Recipe: Classic Scottish Double Biscuits - Scottish Scran (2)

Why are they called Empire Biscuits?

The Empire Biscuit was originally called many of the names above, including the German Biscuit or Deutsch Biscuit, but it’s said that the outbreak of WWI led to a more patriotic name instead, given this was the time of the British Empire.

The name stuck in Scotland, although in other locations it’s still sometimes called a German Biscuit or another variation.

One Scottish Scran Facebook follower even shared that they found them in a local Scottish bakery under the name Freedom Biscuits… a not so subtle nod to Scottish independence maybe?! Either way, they still tasted great apparently!

Empire Biscuit Recipe: Classic Scottish Double Biscuits - Scottish Scran (4)

Things you’ll need to make Empire Biscuits

Ingredients for Empire Biscuits

  • 300g Plain flour (2 cups)
  • 200g Salted Butter ( 1 cup)
  • 100g Caster Sugar (1/2 cup)
  • 1 Large Egg
  • Jar of Raspberry Jam (we like MacKays)
  • 180g Icing Sugar (Confectioners Sugar) (1.5 cups)
  • Glace/Candied Cherries for decorating
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How to make Empire Biscuits – Step by step method

This Empire Biscuit recipe is actually pretty easy to make! It just requires a few different stages to get to the finished product.

The biscuit used is usually shortbread, but with the addition of an egg. We used the same recipe and method as our Petticoat Tails Shortbread but cut the dough, using a cookie cutter, into individual pieces to cook.

When making shortbread you always want to try and limit any spread because the biscuits cook in the oven, and this is especially true when making it for Empire Biscuits as you want nice even biscuits.

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Making the Shortbread

Preheat the oven to 200 Celcius or 400 Fahrenheit, or 180C/350F for a fan oven.

Start by beating the butter until it is softened and just creamy, but not too fluffed up or airy. Then add the sugar and mix until just combined. You want the sugar to dissolve into the butter so a caster or fine sugar is best.

Next, add the flour along with a beaten egg and mix carefully until the dough begins to form clumps. At this point, you can get your hands into it and bring the dough together.

Tip onto a lightly floured surface and roll the dough out until it’s around 5mm or about a 1/4 inch in thickness.

You can use a cookie cutter like this one, or the rim of a glass to cut the dough into separate biscuits.

Use a spatula or a pastry/dough scraper to move the biscuits onto the baking tray, lined with baking paper or a reusable liner.

If you have time, chill for about 20 minutes in the fridge to help stop spreading.

Bake for approximately 20 minutes. The biscuits will stay soft but will start to brown slightly and that’s when they’re ready.

Take them out of the oven and allow to cool.

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Decorating the biscuits

Match the biscuits into pairs. Spread jam over the top of one biscuit to form the base, then press the other biscuit on to the jam gently.Repeat for all the biscuits.

Mix the icing/confectioners sugar with just enough milk or water to form a thick but runny consistency. We start with a couple of tablespoons of liquid and then slowly added more until it was a suitable thickness.

You can either spread the icing with a teaspoon/knife or use a dipping method, holding the biscuit gently by the base and dip the top into the icing.

If you’re using a spoon or knife then start with a small amount in the middle of the biscuit and slowly spread it out, leaving a gap before the edge of the biscuit in case of extra spread.

Otherwise, dip the biscuit top side down into the icing to coat it, allow any excess to drip off, and then quickly flip over and pit back on a tray to allow it to harden. You want to try and avoid the icing running down the sides of the biscuit.

Place half a glace/candied cherry in the centre of the biscuit. Allow the icing to harden and then eat!

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Yield: 12

How to Make Empire Biscuits

Empire Biscuit Recipe: Classic Scottish Double Biscuits - Scottish Scran (9)

Empire Biscuits are a Scottish classic! They may not have been invented here but they are a favourite and have stood the test of time, appearing in bakeries and supermarkets across the country. Now you can use this easy Empire Biscuit recipe to make your own!

Prep Time 10 minutes

Cook Time 20 minutes

Decorating Time 20 minutes

Total Time 50 minutes

Ingredients

  • 300g Plain flour (2 cups)
  • 200g Salted Butter ( 1 cup)
  • 100g Caster Sugar (1/2 cup)
  • Large Egg
  • Raspberry Jam (we like MacKays)
  • 180g Icing Sugar (Confectioners Sugar) (1.5 cups)
  • Glace/Candied Cherries for decorating

Instructions

  1. Preheat the oven to 200 Celcius or 400 Fahrenheit, or 180C/350F for a fan oven.
  2. Start by beating the butter until it is softened just creamy, but not too fluffed up or airy. Then add the sugar and mix until just combined. You want the sugar to dissolve into the butter to a caster or fine sugar is best.
  3. Next, add the flour along with a beaten egg and mix carefully until the dough begins to form clumps. At this point, you can get your hands into it and bring the dough together.
  4. Tip onto a lightly floured surface and roll the dough out until it’s around 5mm or about a 1/4 inch in thickness.
  5. You can use a cookie cutter like this one, or the rim of a glass to cut the dough into separate biscuits.
    Use a spatula or a pastry/dough scraper to move the biscuits onto the baking tray, lined with baking paper or a reusable liner.
  6. If you have time, chill for about 20 minutes in the fridge to help stop spreading.
  7. Bake for approximately 20 minutes. The biscuits will stay soft but will start to town slightly and that’s when they’re ready. Take them out of the oven and allow to cool.
  8. Match the biscuits into pairs. Spread jam over the top of the biscuit that will be the base, and press the biscuit for the top gently down onto it.
  9. Mix the icing/confectioners sugar with just enough milk or water to form a thick but runny consistency. We start with a couple of tablespoons and then slowly add more until it’s ready. You can either spread the icing with a teaspoon/knife or use the dipping method. If you’re using a spoon or knife then start with a small amount in the middle of the biscuit and slowly spread it out, leaving a gap before the edge of the biscuit in case of extra spread. Otherwise, dip the biscuit top side down into the icing to coat it, allow any excess to drip off, and then quickly flip over and pit back on a tray to allow it to harden. You want to try and avoid the icing running down the sides of the biscuit.
  10. Place half a glace/candied cherry in the centre of the biscuit. Allow the icing to harden and then eat!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 313Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 51mgSodium: 115mgCarbohydrates: 44gFiber: 1gSugar: 24gProtein: 3g

The nutritional data in this recipe is provided by a third party and these values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed.

Other Biscuit Recipes to Try

  • Classic Abernethy Biscuits Recipe
  • The Most Excellent NYC Mini Egg Cookies Recipe
  • 4 Ingredient Chocolate Bourbon Biscuit Cake Recipe
Empire Biscuit Recipe: Classic Scottish Double Biscuits - Scottish Scran (2024)

FAQs

Is it Empire Biscuit or double biscuit? ›

Although Empire Biscuit remains the most common name in Scotland, it still has a few other names. You'll occasionally hear the simple 'Double Biscuit' used, while the term 'German Biscuit' still remains popular in Northern Ireland.

What are empire biscuits called in England? ›

The Empire biscuit was originally known as the "Linzer biscuit", and later as the "Deutsch biscuit". With the outbreak of the First World War it was rechristened the Empire biscuit in England. The biscuit was also renamed in Scotland and New Zealand to the Belgian biscuit, as a result of the invasion of Belgium.

What is the best Empire Biscuit in Glasgow? ›

Like The Hidden Lane Tearoom, The Hyndland Cafe includes biscuits as part of its afternoon tea, served on a traditional stand. It has a preference for shortbreads half-dipped in chocolate, the classic Empire Biscuit (one TripAdvisor proclaimed it was the “best ever”) and nutty varieties, laced with rich dried fruits.

What is a famous cookie in Scotland? ›

Shortbread originated in and is generally associated with Scotland, but due to its popularity it is also made in the rest of the United Kingdom and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known and is widely exported.

What is a British biscuit called in America? ›

Biscuits, along with cornbread and soda bread, are known as “quick bread,” because you use baking soda instead of yeast to make them. Biscuits in the UK are what we Americans call cookies.

What is the difference between British biscuits and American biscuits? ›

A British biscuit is what Americans know as a cookie or a cracker. In the United Kingdom, the word biscuit refers to any hard, thin, bread-like product. A distinguishing factor between an American cookie and a British biscuit is that a British biscuit must always have a “snap” because it is crispy.

What is the sweet on top of an empire biscuit? ›

Empire biscuits (sometimes known as German biscuits) are lovely little biscuits, filled with delicious jam, and topped with sweet icing & a jelly tot or glacé cherry.

What do British people call dinner biscuits? ›

In Britain, what Americans refer to as “biscuits” are known as “scones.” British biscuits are actually what Americans call “cookies.” The term “biscuits” in the United Kingdom typically refers to sweet, crumbly, and sometimes buttery bakes treats, distinct from the soft, bread-like biscuits found in the United States.

What is the world's largest empire biscuit? ›

A TEAM of bakers have unveiled the 'world's biggest' empire biscuit. The giant treat, assembled by Carluke jam maker R&W Scott and Clarks the bakers, measures an incredible 36 inches in diameter and weighs 15kg. Incredibly, the bakers believe they can make an even larger version of the classic snack.

What is the most popular biscuit in Scotland? ›

As we celebrate National Biscuit Day today, we take a look at some of the most popular biscuits in Scotland and their history.
  • Shortbread. An iconic Scottish treat, shortbread began with the medieval “biscuit bread”. ...
  • Tunnock's Tea Cake. ...
  • Jaffa Cakes. ...
  • Digestives.
May 29, 2020

What is the number 1 biscuit in the world? ›

As the world's leading biscuit brand, Parle-G has become more than just a product; it represents cherished memories and a taste that transcends generations.

What is Scotland's national biscuit? ›

Shortbread has been attributed to Mary, Queen of Scots, who in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavoured with caraway seeds. There are two theories regarding the name of these biscuits.

What are traditional biscuits in Scotland? ›

Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called "Petticoat Tails" and are a traditional Scottish wedding biscuit.

What is a cookie in Scottish slang? ›

In Scotland, the term "cookie" is sometimes used to describe a plain bun.

What is Scotland's candy? ›

View Range DELICIOUS SCOTTISH SWEETS Include: Boiled Sweets, Caramels, Chocolate Creams, Liquorice, Retro Sweets, Rock, Soft Creams & Soft Rock and Toffee.

What are the 2 types of biscuit dough? ›

Soft dough biscuits as the name suggests are softer and fluffier than their hard dough counterparts. They have higher levels of fat & sweetness and are generally manufactured with the help of a rotary moulding machine.

What are the two biscuit brand name? ›

Parle, Britannia, Anmol, Sunfeast, and Priya Gold are some of the most popular biscuit brands in India.

What is a Belgian biscuit slang? ›

Urbandictionary, for instance, supplies a definition for “Belgian biscuit” (“a vile and non-specific sex act performed by the staff of a rub-a-tug shop”), sourcing it to Viz's Profanisaurus where it appears as a running joke for a sexual practice so horrible no words can describe it.

Why do Americans say cookie and not biscuit? ›

Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.

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