Belgium Biscuits
A kiwi classic warmly spiced, iced biscuit, sandwiched with raspberry jam.
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 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
Sandwich Filling
- raspberry jam
Biscuit Topping
- ΒΌ 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.