One classic treat that deserves a spot on your baking list this year is the Empire Cookie. With its delicate layers of buttery shortbread, sweet jam filling, and a glossy icing top, the Empire Cookie is a timeless delight that embodies the festive spirit. It is the first biscuit I bake every year since a couple of our neighbours absolutely adore them.
The History Behind Empire Cookies
Empire Cookies, also known as Imperial Cookies or German Biscuits, trace their origins back to Scotland. Traditionally, these cookies were made with two layers of shortbread sandwiched with raspberry jam. The name “Empire Cookie” is said to have emerged during the early 20th century, replacing its original German name due to political sentiments of the era. Regardless of the name, these cookies have become a beloved holiday staple around the globe.
Why Empire Cookies Are Perfect for Holiday Baking
Empire Cookies bring a touch of elegance to any holiday cookie platter. Their simple yet luxurious combination of flavors—a crumbly, buttery cookie paired with tart jam and sweet icing—is universally appealing. They also offer a great opportunity for creativity. Some bakers top the icing with a halved maraschino cherry, while others add festive sprinkles or crushed candy cane for a seasonal twist.
Constructing an Empire Cookie
Creating Empire Cookies at home is simpler than you might think. Here’s a quick overview:
1. Shortbread Base: The foundation of any great Empire Cookie is the shortbread. Made from butter, sugar, and flour, the dough is rolled out and cut into rounds.
2. Jam Filling: Traditionally, raspberry jam is used, but feel free to experiment with your favorite flavors, like apricot or strawberry.
3. Icing & Decoration: A simple powdered sugar icing spread on top gives these cookies their signature finish. Top with cherries or sprinkles for a festive touch.
Bring a touch of tradition and elegance to your holiday baking with Empire Cookies. Their timeless appeal and rich history make them a must-have for this festive season. Bake a batch, share them with loved ones, and create sweet memories that will last a lifetime.
Here is a great recipe from the great British baker Mary Berry which comes from her great book, Mary Berry’s Baking Bible. Great bakers use scales to get consistency in their bakes so you should get yourself a digital scale.
Mary Berry's Empire Biscuits
Equipment
Ingredients
- 175 grams all purpose flour, plus extra for dusting 6 oz
- 100 grams salted butter, cold cut into cubes 3.5 oz
- 85 grams icing sugar, plus 250 g (9 oz) for the icing
- 1/2 tsp vanilla extract
- 2 medium egg yolks
- 100 grams raspberry jam 3.5 oz
- 50 grams glacé cherries, quartered 1.75 oz
Instructions
Make the Shortbread Dough
- Preheat your oven to 350°F 180°C (160°C fan or gas mark 4) and line two baking sheets with baking parchment.
- Put the flour, butter, 85 g (3 oz) of icing sugar, vanilla, and egg yolks in a food processor and pulse until the mixture comes together into a dough. Alternatively, you can rub the butter and flour together with your fingertips in a large bowl, then stir in the sugar, vanilla, and egg yolks. If the dough is too dry, add a little water, one tablespoon at a time, until it holds together.
- Wrap the dough in cling film and chill it in the fridge for 30 minutes. This will make it easier to roll out and cut later.
Cut Out and Bake the Cookies
- Lightly flour your work surface and roll out the dough to a thickness of about 3 mm (1/8 inch). Use a 7 cm (2.75 inch) round cookie cutter to cut out 24 circles of dough. You may need to re-roll the scraps of dough to get enough circles.
- Arrange the circles of dough on the prepared baking sheets, leaving some space between them. Bake them in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. Watch them carefully, as they can burn easily.
- Transfer the cookies to a wire rack and let them cool completely before filling and decorating them.
Fill the Cookies with Jam
- Spoon the raspberry jam into a small bowl and stir it well to loosen it. You can also warm it slightly in the microwave or on the stove to make it easier to spread.
- Take half of the cookies and spread about a teaspoon of jam on each one, leaving a small border around the edge. Be careful not to overfill them, as the jam will ooze out when you sandwich them.
- Top each jam-filled cookie with another plain cookie and press them gently together to form a sandwich.
Decorate the Cookies with Icing and Cherries
- Put the remaining 250 g (9 oz) of icing sugar in a small bowl and add 2-3 teaspoons of water, one at a time, until you have a runny spreadable icing. You can also add a drop of food coloring if you want to make your icing more colorful.
- Pam's tip: Ensure your icing is nice dip your cookie in the icing, hold it above the bowl and let the icing drip off. Then turn the cookie right side up, moisten your thumb and run it along the edge of the cookie so you get a nice edge.
- Cut the glacé cherries into quarters and place one piece on the center of each iced cookie. Press it lightly into the icing to make it stick.
- Leave the icing to set for about 30 minutes before serving or storing your biscuits.