Giant empire biscuits

Giant empire biscuits

Three Sisters Bake
Helen Cathcart

Empire biscuits, previously known as Linzer biscuits or German biscuits, were renamed after the outbreak of World War I as a patriotic gesture. In spite of their origin, Scotland firmly adopted this shortbread jam sandwich and they can still be found in any village or high street bakery across the country. Our versions are giant but remain true to the original – topped with a glacé cherry. - Gillian


Quantity Ingredient
225g unsalted butter, softened
100g caster sugar
250g plain flour, sifted, plus extra for dusting
good-quality raspberry jam
450g icing sugar
60ml whole milk
glace cherries, to decorate


  1. Preheat the oven to 180°c.
  2. Line 2 baking trays with baking parchment.
  3. Beat the butter with the sugar in a large bowl for 2–3 minutes with an electric hand mixer until light and fluffy. Add the flour and mix very briefly until just combined.
  4. Roll the dough out onto a lightly floured surface until it is about 5 mm thick. Cut the dough into circles using a plain round cookie cutter. You should be able to get 24 round shapes from the dough.
  5. Place the shapes on the lined baking trays – 6 per tray – and bake for 8–10 minutes until the biscuits are lightly golden. You will need to bake the biscuits in two batches.
  6. Allow the biscuits to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
  7. Dollop a teaspoon of raspberry jam onto the underside of a biscuit, spreading it out a little but not right to the edges, then sandwich a second biscuit on top (underside on the jam). Repeat with the remaining biscuits.
  8. Using a small whisk, mix together the icing sugar and milk to form a spreadable icing. Spread the icing on top of the biscuit sandwiches using the back of a teaspoon, then top each one with half a glacé cherry or a jelly tot while the icing is still wet
Three Sisters Bake
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