Belgium Biscuits
A kiwi classic warmly spiced, iced biscuit, sandwiched with raspberry jam.
Prep Time1 hour hr 15 minutes mins
Cook Time12 minutes mins
Servings: 24 biscuits
Biscuit
- 125 grams softened butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 tbsp golden syrup
- 2 cups standard flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 tbsp ginger
Icing
- 1 cup icing sugar
- 1 drop red food colouring
- 1 tbsp melted butter
- boiling water
Biscuit Topping
- ΒΌ box raspberry jelly crystals
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.