Name: Mary Berry German Biscuits Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Ingredients: 175g unsalted butter, softened; 75g caster sugar; 225g plain flour, plus extra for dusting; 1 tsp vanilla extract; 1 egg yolk; 4 tbsp seedless raspberry jam or strawberry jam; 175g icing sugar, sifted; 2–3 tbsp warm water; a few drops of pink or red food colouring (optional)

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Mary Berry German Biscuits are crisp, buttery shortbread rounds sandwiched with a layer of smooth jam and finished with a soft, set glacé icing that gives each biscuit a clean, sweet top. They have a delicate snap when you bite through them, and the icing sets firm enough to handle without sticking. These biscuits are a classic bake that works well for afternoon tea, gift boxes, or a simple weekend treat when you want something reliable and well-presented. From start to finish, they are ready in around 1 hour.

What makes this version particularly consistent is the straightforward dough that handles well even if you are new to biscuit baking. The ratio of butter to flour keeps the texture tender without being crumbly, and the icing is simple to apply neatly with a teaspoon. These are the kind of biscuits that look far more effort than they are.

Ingredients

For the biscuits

175g unsalted butter, softened
75g caster sugar
225g plain flour, plus extra for dusting
1 tsp vanilla extract
1 egg yolk

For the filling

4 tbsp seedless raspberry jam, or strawberry jam

For the icing

175g icing sugar, sifted
2–3 tbsp warm water
A few drops of pink or red food colouring (optional)

How to Make Mary Berry German Biscuits Recipe

Preheat the oven: Set the oven to 180°C (160°C fan) and line two large baking trays with non-stick baking paper. Getting the trays ready before you start the dough means they are waiting when you need them.
Cream the butter and sugar: Beat the softened butter and caster sugar together in a large bowl until the mixture is pale and slightly fluffy. This takes around 3–4 minutes by hand with a wooden spoon or 1–2 minutes with an electric mixer.
Add the egg yolk and vanilla: Mix in the egg yolk and vanilla extract until fully combined. The dough will look a little sticky at this stage, which is normal.
Incorporate the flour: Sift the plain flour into the bowl and stir until the mixture comes together into a soft dough. If it feels too sticky to roll, wrap it in cling film and chill for 15 minutes, as this firms the butter and makes rolling much easier.
Roll and cut the biscuits: On a lightly floured surface, roll the dough out to around 4–5mm thickness. Cut out rounds using a 5–6cm fluted or plain cutter. Re-roll any off-cuts and cut again until the dough is used up. You should get approximately 20–24 rounds in total.
Bake the biscuits: Place the rounds on the prepared trays, spacing them slightly apart, and bake for 10–12 minutes until they are a pale, even golden colour at the edges. The centres may look just underdone; they firm up as they cool, so do not overbake them.
Cool completely: Lift the biscuits onto a wire rack and leave them to cool fully before assembling. Icing or filling warm biscuits will melt the jam and cause the icing to run off.
Sandwich with jam: Spread a small teaspoon of jam onto the flat side of half the biscuits and press a second biscuit on top, flat side down. Press gently so they hold together without the jam squeezing out at the edges.
Make the icing: Mix the sifted icing sugar with warm water a little at a time until you have a smooth, thick icing that holds its shape when dropped from a spoon but spreads slowly. Add food colouring if using and stir to an even colour.
Ice the biscuits: Spoon a small amount of icing onto the top of each sandwiched biscuit and spread it gently with the back of the spoon or a small palette knife to reach the edges. Leave the biscuits on the wire rack until the icing sets firm, which takes around 20–30 minutes at room temperature.

Tips for the Best Mary Berry German Biscuits

Why is my biscuit dough crumbling and not coming together?

The butter is likely too cold. German biscuit dough needs properly softened butter, not butter straight from the fridge. Leave it at room temperature for at least 30 minutes before you start, and the dough will bind together smoothly.

Why did my biscuits spread and lose their shape in the oven?

The dough was too warm when it went into the oven. If the butter has softened too much during rolling, the biscuits spread before the structure sets. Chill the cut rounds on the trays for 10 minutes before baking and they will hold their shape cleanly.

Why is my glacé icing too runny and sliding off the biscuits?

The icing needs more icing sugar. Add it a tablespoon at a time until the icing falls off a spoon in a thick ribbon rather than running freely. Applying icing to a slightly warm biscuit will also make it run, so always ice biscuits that are completely cold.

Why do my sandwiched biscuits keep sliding apart?

The jam layer is too thick or too warm. Use just enough jam to cover the surface in a thin, even layer. If the jam has been warmed to make it easier to spread, let it cool and firm slightly before sandwiching the biscuits together.

How do I get the icing to set with a smooth, flat surface rather than a bumpy one?

Work quickly once the icing is mixed, as it begins to skin over within a few minutes. Use a small palette knife or the back of a warm spoon and smooth the icing in one or two strokes rather than repeatedly going over it, which pulls at the surface and leaves marks.

Serving Suggestions

Arrange on a tiered cake stand lined with a paper doily for an afternoon tea spread, with the iced tops facing upward to show the set glaze.
Serve alongside a pot of Earl Grey or Darjeeling tea, where the light bergamot or floral notes balance the sweetness of the icing.
Pack into a small cellophane bag tied with ribbon for an edible gift or bake sale, as the icing sets firm enough to handle without smudging.
Offer with a small bowl of fresh raspberries on the side when serving at a summer gathering, which echoes the jam filling and cuts through the sweetness.
Dust the edges lightly with a small amount of edible glitter for a festive table if making these around Christmas or for a celebration.

Storage

Room temperature

Store in an airtight container at room temperature for up to 4 days, layering between sheets of baking paper to protect the iced tops.

Refrigerator

Refrigerate in a sealed container for up to 7 days. Bring the biscuits to room temperature for 15–20 minutes before serving, as the cold firms the icing and makes the biscuit slightly harder than ideal.

Freezing

Freeze the plain, un-iced biscuit rounds (before sandwiching or icing) wrapped in cling film and placed in a freezer bag for up to 2 months. Defrost at room temperature for an hour, then sandwich with fresh jam and ice as normal once fully thawed.

Nutrition

Calories: 148 kcal
Carbohydrates: 20g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Sodium: 5mg

Nutrition values are estimates based on standard ingredient brands and may vary depending on the specific products used and the size of each biscuit.

FAQs

Can I use salted butter instead of unsalted butter in German biscuits?

Yes, salted butter works fine in this recipe. The small amount of salt it contains will not noticeably affect the flavour, though the biscuits will be very slightly less sweet in overall taste. If using salted butter, there is no need to add any extra salt.

Can I make the biscuit dough ahead of time?

The dough can be made up to 2 days in advance and kept wrapped in cling film in the refrigerator. Take it out 10–15 minutes before you want to roll it, as it firms up considerably when chilled and will crack if you try to roll it straight from the fridge.

Can I use a different flavour of jam as the filling?

Any seedless jam works well here. Apricot is a popular choice as its mild, fruity flavour sits neatly behind the sweet icing, while blackcurrant gives a sharper contrast. Avoid jam with large pieces of fruit, as these make an uneven surface and the biscuits are harder to sandwich neatly.

What size cutter works best for German biscuits?

A 5–6cm cutter gives the most balanced result, producing a biscuit that is large enough to carry a proper layer of jam and icing without being too thick in the middle. Smaller cutters produce biscuits that are tricky to sandwich evenly, while larger ones tend to be too thick if the dough is not rolled thinly enough.

Can I make these biscuits gluten-free?

A good quality gluten-free plain flour blend can be used as a direct swap for plain flour in most shortbread-style biscuits. Add half a teaspoon of xanthan gum if your blend does not already contain it, as this helps bind the dough and prevents it from crumbling when rolled.

Conclusion

Mary Berry German Biscuits are a straightforward, satisfying bake that delivers consistent results whether you are an experienced baker or working through one of your first biscuit recipes. The crisp, buttery rounds, soft jam centre, and set glacé icing come together into something that looks polished and tastes genuinely good. This recipe makes approximately 10–12 sandwiched biscuits, which is a sensible batch for sharing or storing through the week.

If you give these a go, leave a comment below to share how they turned out or which jam you used for the filling. Passed on to a friend or taken to a bake sale, they are the sort of reliable biscuit that people always ask about. If you enjoyed this recipe, you might also like the Mary Berry Orange and Lemon Cake Recipe for another classic, citrus-bright bake from the same trusted tradition.