As you probably know by now, at Graham’s we’re big fans of traditional baking classics as well as the latest culinary leaps of innovation from the likes of our friends Flora Shedden and Three Sisters Bake. The humble (or noble?) Empire Biscuit is a particular favourite of ours and we heartily recommend that you tryJames Morton’s Empire Biscuitsrecipe on our site.
However, as well as being a biscuit of two layers, it’s also a biscuit of many names, so we thought it was time to start doing some digging on our double shortbread biscuit buddy.
What are the origins of the Empire Biscuit?
It seems that the Empire Biscuit owes its origins to Central Europe and, in particular, Austria in the days of the Austro-Hungarian Empire. That’s because the earliest biscuits with a similarity to the Empire Biscuit seem to be Linzer Biscuits, named after the Austrian city of Linz. Rather than the plain shortbread we think of though, these biscuits are made with flour that includes ground almonds.
Sandwiched between the two biscuit layers is a jammy centre, as you’d expect, but the difference is that in the Linzer Biscuit the centre of the top layer is cut out, revealing the filling. That means that the Linzer Biscuit isn’t just a forerunner of the Empire Biscuit but also of the Jammy Dodger too!
So where did the name Empire Biscuit come from?
With origins in a German-speaking Central European country, the Empire Biscuit started life in the UK being known by names such as the Deutsch Biscuit or, more commonly, the German Biscuit. Unfortunately, the outbreak of WWI meant that all this was to change. Britain found itself facing both Germany and the Austro-Hungarian Empire in the war, so Deutsch, German and Linzer Biscuits all suddenly felt like unpatriotic names.
Because of this (bear in mind this was still in the days of the British Empire), the more patriotic name of Empire Biscuit was born.
And it’s not the only example of a foodstuff being renamed because of World War I. Did you know that during that war American food producers renamed sauerkraut as Liberty Cabbage?
Is Empire Biscuit the only name in use now?
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.
Look further afield and the situation becomes even more confusing. New Zealand’s connections to the British Isles mean that the biscuit is also popular there. What do New Zealanders call it though? Well, brace yourself; they ask for a Belgian Biscuit. Why? Apparently, because the icing on the top echoes the topping on a Belgian Bun.
We’ll stick with the name Empire Biscuit but whether you want to munch on a Double Biscuit, German Biscuit or even a Belgian Biscuit, we hope you’ll be doing it washed down with a tea or coffee made with your favouriteGraham’s milk.
Our foodie friend, James Morton, makes the perfect Empire Biscuit and we have been lucky enough to get his recipe which can be foundhere.
The typical Empire biscuit has a layer of jam in between two biscuits, typically shortbread. The top is covered with white water icing, usually decorated with a glace cherry in the centre, but Dew Drops are common too.
owes its origins to Central Europe and, in particular, Austria in the days of the Austro-Hungarian Empire. That's because the earliest biscuits with a similarity to the Empire Biscuit seem to be Linzer Biscuits, named after the Austrian city of Linz.
In some places they are called German biscuits but their origin actually lies with the Austrian Empire. These are a family favourite and always near the top of the list when visiting local cafés.
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. Despite this, in Northern Ireland it remains known as the German biscuit or biscuit bun.
No.This product is not vegetarian as it lists 1 ingredient that derives from meat or fish and 5 ingredients that could derive from meat or fish depending on the source.
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.
The term biscuit comes to English from the French biscuit (bis-qui), which itself has a Latin root: panis biscotus refers to bread twice-cooked. The Romans certainly had a form of biscuit, what we'd now call a rusk and, as the name suggests, it was essentially bread which was re-baked to make it crisp.
Huntley & Palmers is a British company of biscuit makers originally based in Reading, Berkshire. Formed by Joseph Huntley in 1822, the company became one of the world's first global brands (chiefly led by George Palmer who joined in 1841) and ran what was once the world's largest biscuit factory.
In pictures: 'World's biggest' empire biscuit unveiled ahead of Carluke's Jam and Ham Festival. 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.
It seems that the Empire Biscuit owes its origins to Central Europe and, in particular, Austria in the days of the Austro-Hungarian Empire. That's because the earliest biscuits with a similarity to the Empire Biscuit seem to be Linzer Biscuits, named after the Austrian city of Linz.
Belgian Slice, is a tray bake version of the Belgian Biscuits which is a biscuit originating from..... New Zealand. It is two layered spiced shortcakes with jam in the middle, with icing and jelly crystals on top.
Although the details vary, all were in agreement that “had the biscuit” comes from the Catholic practice of last rites where someone who is facing death is given final sacraments, which includes receiving the communion wafer.
In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Author Steve Coomes sat down with Karl to discuss the journey from a food truck to a successful restaurant concept. They spoke in mid-2019.
Tom opened Rise Biscuits in 2012 Durham, North Carolina, and has grown it into a national franchise with locations in California, Oklahoma and Maryland. Prior to starting Rise, he was a chef in many restaurants and also founded Only Burger and Durham Catering Co.
Originally, biscuits were little more than wheat flour and water, baked to form hardtack, which was carried by travelers because it stored for long periods of time. By the early 1800s, commercial baking powder was developed and the biscuit took a form that resembles the modern biscuit.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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