German Biscuits
A classic Northern Irish biscuit. German Biscuits are a shortbread sandwich cookie, with jam and topped with icing and a glacé cherry.
Ingredients
For the biscuits
- 4 oz or 110g butter, softened
- 2 oz or 30g icing sugar (powdered sugar)
- 6 oz or 175g plain flour (all-purpose flour)
For the topping and filling
- 8 oz or 225g icing sugar (powdered sugar)
- 3-4 tsp water
- raspberry jam
- glacé/candied cherries, halved
Instructions
- Preheat the oven to 325F/160C.
- Cream the butter and sugar together until light and fluffy.
- Mix in the sieved flour until it all comes together. It will still be somewhat crumbly. You can put it in the fridge, for 30 minutes or so, at this stage to firm up the dough.
- Roll out the dough, as best you can, on a floured work surface to about ¼ inch/½ cm thick. Cut into rounds and place on a lined baking sheet.
- Bake in a preheated 325F/160C oven for 10-12 minutes. Leave to cool briefly on the trays before transferring to a wire rack.
- Make the icing by mixing the icing sugar with 3-4 teaspoons of water until you get a spreadable consistency.
- After the biscuits have cooled, sandwich two of the biscuits together using approximately 1 tsp of jam and then cover with icing.
- Top with a piece of cherry (or with sprinkles) and set aside for the icing to harden. Enjoy!