German biscuits are a staple in Northern Irish bakeries, along with other such classics as snowballs and coconut fingers and fifteens.
They’re a very important part of my childhood, and whenever we would head to a bakery, my sticky little fingers would reach for this sweet round shortbread biscuit,with jam oozing out the sides and barely-set white icing dolloped in the centre.
As I've said, the classic combination is jam and white icing, so the caramel in half of these isn’t strictly “canon” but I had a little bit of caramel left over from another baking project so I thought I’d mix things up. It was delicious, as adding caramel to things normally is. If I had to choose, I think I have to favour tradition and give my thumbs up to the classic jam-filled ones, mainly because I'm a sucker for nostalgia.
You will note that the icing on top is a little.. slapdash. But that’s the way it is meant to be. A beautifully and finely piped topping of icing is great.. but it’s not quite right for these. So dollop away!