A baking treat adopted by many for Easter, Belgium Biscuits are warmly spiced and jam packed (sandwiched between two biscuits). But who needs to wait until Easter to enjoy them?!
They are deliciously iced with natural colour and flavour thanks to the deliciousness of Raspberry Jam, so there’s no need for food colouring here.
If you are making a batch, may I suggest you jam and ice them then eat within a few days. Or, if you don’t wish to devour them so soon, store the plain biscuits in an air tight container. Naturally the jam and icing will otherwise generate moisture and potentially soften the biscuits for longer term storage.
Belgium Biscuits with Jam Icing
Ingredients
- 125 grams butter
- ¼ cup brown sugar
- 1 egg
- 1 ¾ cups plain flour
- 1 tsp baking powder
- 1 tsp cocoa powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 Tbsp + 3 Tbsp Raspberry Jam
- 1 cup icing sugar
- 1-2 tsp water
Method
- Pre-heat oven to 180°C. Grease a baking tray with baking paper.
- In a large saucepan, melt butter over a low heat. Once melted, remove from the stove top and beat in sugar and egg until well combined.
- Into the same saucepan, sift flour, baking powder, cocoa and spices. Mix well with a wooden spoon or spatula.
- Between two pieces of baking paper, roll the dough to approx 3mm in thickness. Use a round biscuit cutter or the rim of a glass to cut out equally sized dough rounds. Transfer the rounds onto the baking tray (a fish slice is handy for this). Any extra dough pieces can be combined together and re-rolled into more rounds, using the same method as above.
- Bake for approx 12 minutes until tops are slightly golden. Remove from oven and cool.
- Sift icing sugar into a bowl, add 1 tablespoon of jam and water. Mix well and add more water if required to form spreadable icing.
- Once biscuits have cooled, sandwich two biscuits together with a teaspoon of raspberry jam then top with icing.
Enjoy!
