German Biscuits, that’s what we call them here in Northern Ireland, everywhere else in the UK they are Empire Biscuits. Either way they are delicious whatever you call them

This recipe was a bit of a taste challenge in our house as I normally make them using my own shortbread recipe, however we discovered they should traditionally be made from ‘Pate Sucree’ a traditional sweet French pastry so we thought we’d give this a go

Typically in our house no agreement was reached lol. Rebecca really liked this recipe but Keith & I preferred my usual recipe, anyway here’s this one if anyone wants to try

Pate Sucree

100g Butter softened

75g Caster Sugar

3 large Free Range Egg Yolks

230g Plain Flour

Cream the butter & sugar until lighter in colour

Mix in the egg yolks one at a time

Slowly add the flour until fully combined and a soft pastry ball is formed

Chill for 30 minutes

Dust work surface and rolling pin with flour and roll pastry out thinly

Cut rounds and place on a baking sheet lightly dusted with flour

Bake at 170 for 15-20 minutes until lightly browned

Cool slightly on baking tray to allow biscuits to firm up before removing to a wire rack to cool completely

Sandwich the biscuits together with your favourite jam. We like our own Raspberry Apple & Lime Jam but you can use any smooth jam or jelly. We sandwich together the sides that were on the baking tray so you have a smooth bottom & top. Everyone likes a smooth bottom…

Decorate the top as you like, we used plain icing, icing sugar &water, but you can top them with ready roll icing or jam & coconut. We added sprinkles, jelly tots (Keith’s favourite) or more traditionally a cherry on top, that one didn’t quite make it to photo stage…..

However you decorate enjoy!