A classic Kiwi Belgium Biscuit
Belgium Biscuits are one of those old-fashioned recipes that deserve a permanent place in the biscuit tin. Two warmly spiced biscuits are sandwiched together with raspberry jam, topped with pale pink icing and, most importantly, a sprinkle of raspberry jelly crystals.
Also known as Belgian Biscuits, they're a familiar sight in New Zealand home baking. There are various stories about where the name came from, but whatever you call them, the combination of spice, raspberry jam and sweet icing is hard to beat.
I particularly love the warm spices in this recipe. And in my opinion, the raspberry jelly crystals aren't optional. They add that familiar sweet raspberry flavour as well as making the biscuits look exactly as they should.
The name of these biscuits originates from the First World War when it was first named the Empire biscuit or the Imperial biscuit. Now in New Zealand it is most commonly known as a Belgium or Belgian biscuit.
Tips for making the best Belgium biscuits
Chill the dough.
Don't skip this step. Chilling the dough makes it much easier to roll and helps the biscuits hold their shape when they're baked.
Roll the dough evenly.
Aim for about 3–5 mm thick. Keeping the dough an even thickness means your biscuits will bake at the same rate and will be much easier to pair up later.
Roll between baking paper.
This saves adding extra flour to the dough and makes it much easier to roll without sticking.
Pair your biscuits before adding the jam.
Once they're cool, match similar-sized biscuits together before you begin assembling them. It makes for much tidier Belgium Biscuits.
Don't worry if they're slightly crisp on the first day.
Once filled with raspberry jam and stored in an airtight container, the biscuits soften beautifully. In fact, we think they're even better the following day.
Use a circle cutter or a glass to cut the rounds. Keep the left over dough to re-roll (try not to over knead when you re-roll your off cuts).
Frequently Asked Questions
Are they Belgium Biscuits or Belgian Biscuits?
You'll hear both names used in New Zealand. I call them Belgium Biscuits, but if you grew up knowing them as Belgian Biscuits, you're certainly not alone.
What jam should I use in Belgium Biscuits?
Raspberry jam is the classic choice and works beautifully with the warm spices in the biscuits.
Do I have to use raspberry jelly crystals?
Technically, no. But personally, I wouldn't leave them off! A small sprinkle over the pink icing gives these biscuits their familiar look and adds a lovely little burst of raspberry flavour.
Can I make the dough ahead of time?
Yes. The dough can be made the day before and stored covered in the fridge. Take it out about an hour before you want to roll it so that it has time to soften.
How long do Belgium Biscuits keep?
Store them in an airtight biscuit tin for up to a week. The jam will gradually soften the biscuits, and we think they're at their best the day after they're filled and iced.
The name has an interesting history too. During the First World War, many foods with German names were renamed, and food historian Professor Helen Leach notes that German biscuits became known as Belgium biscuits in New Zealand.
Other recipes with jam you may enjoy
Make a batch of soft soda scones or
Make a batch of my best ever pikelet recipe.
Belgium Biscuits
Equipment
- Cake mixer or hand mixer
- Round cookie cutter or round glass
- Rolling Pin
- Lined baking trays
Ingredients
Biscuit
- 125 grams softened butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 tablespoon golden syrup
- 2 cups standard flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 tablespoon ginger
Icing
- 1 cup icing sugar
- 1 drop red food colouring
- 1 tbsp melted butter
- boiling water
Sandwich Filling
- raspberry jam
Biscuit Topping
- ¼ box raspberry jelly crystals
Instructions
Biscuit
- Pre heat the oven to 180 degrees.
- Cream the softened butter and brown sugar until it's pale in colour.
- Add the egg and beat until combined.
- Next add the vanilla and golden syrup.
- Sift in the flour, baking powder and spices; and combine.
- Roll the mixture into a ball and cover in cling film or a beeswax wrap. Place in to the refrigerator for an hour. (If you make the dough a day in advance make sure to take it out of the fridge an hour in advance before you roll it out).
- Cut the ball of dough in half. Place one half of the dough between two pieces of baking paper and use a rolling pin to roll it out until its between 3-5 ml thick.
- Use a cookie cutter or a glass to cut rounds. The excess dough can be scrunched up and re rolled.Repeat with the second half dough.
- Place the rounds on lined oven trays and place in the oven for 12 minutes.
Icing
- Sift the icing sugar into a small bowl.
- Drop a small amount of red food colouring into the icing sugar (you want a faint pink colour).
- Add the melted butter and combine.
- Use small amounts of boiling water to the icing until you have a smooth consistency.
Biscuit Construction
- Pair up the cooled biscuits making sure the pairs are even in size.
- Sandwich each pair with raspberry jam.
- Ice each biscuit and sprinkle with a pinch of jelly crystals.
- Store the biscuits in an airtight container.
