|Alternative names||Imperial biscuit, double biscuit, German biscuit, Linzer biscuit, Deutsch biscuit, Belgian biscuit|
|Place of origin||United Kingdom|
|Region or state||Scotland|
|Main ingredients||Biscuits, jam in between two biscuits. The top is covered with white water icing, usually decorated with a glace cherry|
|Cookbook:Empire biscuit Empire biscuit|
An Empire biscuit (Imperial biscuit, Double biscuit, German biscuit or Double Shortbread) is a sweet biscuit popular in the United Kingdom, particularly Scotland, and other Commonwealth countries. It is typically considered a traditional Scottish snack.
The biscuit was originally known as the "Linzer Biscuit", and later the "Deutsch Biscuit". With the outbreak of World War I it was renamed to Empire biscuit, except in Northern Ireland where it remains known as the German Biscuit. In Northern Ireland it is commonly found with a jam and coconut topping. It is also known as the "Belgian biscuit", due to being topped in a similar way to a Belgian bun made of pastry or dough. The term "Prussian biscuit" was revived in Hamishes' Hoose bar/diner Paisley Scotland where a group were discussing the merits of the biscuit during a networking event.
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 Jelly Tots are common too. They are derived from the Austrian Linzer Torte. The biscuit is smaller than the Linzer Torte and does not have a cut-out section on the top.
- Edmonds Classics Hachette Livre, 2005. pg. 25
- http://www.tomharris.org.uk/2009/04/25/end-of-empire/[dead link]
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