Wendy's Kitchen Table

Sugar and spice and all things nice that’s what BELGIUM BISCUITS are made from. Growing up as a child in New Zealand these were my favourite biscuit and I have so many memories of eating and enjoying this sweet treat.. This recipe is from New Zealand’s famous Edmonds Cookery Book.
Did you enjoy these cookies as a child too?

INGREDIENTS
Base
125g butter
¼ cup brown sugar
1 egg
2 cups plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice

Icing
1 cup icing sugar
1 teaspoon strawberry or raspberry or vanilla essence
Few drops pink food colouring
Boiling water

Filling
½ cup raspberry jam

METHOD
Preheat oven to 180˚C or 160˚C fan-forced. Line 2 baking trays with baking paper.
Cream butter and sugar until light and fluffy. Add egg and beat well. Sift flour, baking powder, cinnamon, ginger and mixed spice together. Mix into creamed mixture to make a firm dough. On a lightly floured surface roll dough out to 3mm thick. Cut out rounds using a 6.5 cm cookie cutter. Bake for 15 minutes or until golden. When cold ice half the biscuits. Spread the un-iced biscuits with raspberry jam and placed iced biscuits on top.
Makes 18.

ICING
Mix icing sugar with flavouring and colouring. Add sufficient hot water to make a pink icing of spreading consistency.
Sprinkle with raspberry jelly crystals or coloured sugar.