Empire Biscuit Recipe: Classic Scottish Double Biscuits

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!

How to Make Empire Biscuits Recipe - Scottish Empire Biscuits on a plate with a bite taken out of one

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! 

Scroll to the end or use the table of contents below to be taken straight to the Printable Recipe Card.

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!

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Scottish Empire Biscuits on a rack - Shortbread sandwiched with jam, iced and with a cherry on top

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
Empire Biscuit Recipe - Double Biscuits with jam, icing and a cherry on a plate and cooling rack

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. 

Scottish Double Biscuits - Scottish Iced Biscuits on a cooking rack with a cherry on top

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.

Empire Biscuits on a baking tray decorated

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!  

Scottish Empire Biscuits on a cooling rack - Shortbread with jam, icing, and a cherry on top

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Empire Biscuit Printable Recipe Card

Yield: 12

How to Make Empire Biscuits

How to Make Empire Biscuits Recipe - Double Shortbread Biscuits sandwiched with jam, iced and topped with a cherry

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.

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Empire Biscuits Recipe

33 thoughts on “Empire Biscuit Recipe: Classic Scottish Double Biscuits”

  1. I’m NOT a baker lol, but in memory of my sweet daughter (it’s her birthday today) I am tackling these…really looking forward to seeing what a cookie that’s towning is doing :-)…Thank you for this and all the other Scottish recipes you give us!!

    Reply
  2. Proof read your recipe, there are mistakes littered throughout your article.
    eg “but will start to town slightly”

    Reply
  3. Just made these but cut out into love hearts for valentines for the kids ❤️
    (Wish I could add a photo on here-they look fab)

    Reply
    • All of our recipes have been created through trial and error, Keith. We’ve 100% sucked at times too. Keep trying and you’ll be great!

      Reply
    • These cookies are simple.i think the most time consuming is making sure thickness of every cookie is the same shape and size

      Reply
      • To make them EVEN try this. Find 2 dowels (round pieces of wood like a rolling pin but thinner (as thick as the dough is supposed to be) and no handles. Put your dough on a flat surface and put the dowels on either side. Now roll out the dough gently using the dowels to rest the rolling pin on. Roll out gently. Your dough should then be the same thickness as the dowels are. I use this when making short bread but I put the dough on a cookie sheet and use the sides of it to put the rolling pin on. I am having a hard time trying to explain this and wish I could use a picture. Hope you understand.

        Reply
        • We understand what you mean! Definitely a good trick. We actually also have a rolling pin that had bands that go on each end so you can roll it out to the desired thickness of the bands (they look a bit like thick rubber bands). I believe it’s often used in cake-making for fondant icing!

          Reply
  4. For anyone trying this recipe with fan oven at 180c beware of the 20 mins bake time for the biscuits, way too long! They will turn out looking like chocolate biscuits!!

    Reply
    • Eek that’s no good at all! We did use a fan oven as well at that temperature but ovens can vary wildly so we suggest keeping a close eye for when they start to turn a light brown (definitely not chocolate colour!). Hope you manage to make another batch 🙂

      Reply
  5. Empire biscuits are my fave so decided to tackle this recipe and it’s a scoosh Made then twice, once using Doves Farm Freee gluten free plain flour and they were just as successful. Fab recipe keep sharing the love ❤️

    Reply
  6. Made these at the weekend, they were delicious. Didn’t have any butter so used Stork block & came out fine. Cooked for 12 mins at 160 degrees fan which was just right in my oven, as didn’t want them to burn. Used freeze dried raspberries on top as not a fan of glacé cherries! Will definitely make again 😊

    Reply
  7. I have been using my grandmother’s recipe for years, only difference in the shortbread is an addition of cream of tartar. I made Empire Biscuits for my daughter’s wedding. I wish I could share a photo. I cut them in heart shapes and decorated them with a lacey designs. If I do say so myself, they were spectacular.

    Reply
  8. Greetings from across the pond! I love your blog and love this recipe! I’ve made them several times for birthdays, potlucks and a few holidays so far and they are always a hit. I’ve made them traditionally to your post and have tweaked for allergies including GF and Dairy. The favorite GF flour that came the closest to your shortbread was cassava flour and Earth Balance “butter” spread (not sure if that’s available for everyone) was the best butter substitute. Thank you so much for sharing your recipes and stories. I can’t wait to work my way through your archives!

    Reply
    • Yes you could easily freeze these before baking, just separate them with baking paper. You can also freeze after baking but BEFORE decorating. Make sure they’re fully cooled and place them in an airtight container. Allow them to thaw fully and then decorate.

      Reply
  9. Great recipe. I am very much an amateur baker and this was my first time making empire biscuits. Really easy to follow and turned out delicious.

    Reply

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