Check out these pretty and delicately spicy Belgian biscuits I baked. They may not look as professional as the ones you can buy from cafes all around Auckland, but I like the rustic aesthetic and they taste just as great. These biscuits make the perfect gift for someone who deserves a treat and since it was Ange Crane's birthday yesterday, it was an apt opportunity to make them. Here's my recipe:
Makes 28
Ingredients:
1 1/2 cups brown sugar
250g softened butter
1 organic egg
2 1/2 teaspoons mixed spice
2 teaspoons cinnamon
2teaspoons ground ginger
2 3/4 cups plain flour softed
1 tablespoon baking powder
1/3 cup good raspberry jam
Icing:
1 cup icing sugar
1 tablespoon milk
1 teaspoon butter, melted
3 drops of red raspberry essence
Coloured sugar:
1/4 cup white sugar
2 drops of red food colouring
Method:
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Cream sugar and butter until fluffy and add the egg. Sift in mixed spice, cinnamon, flour and baking powder. Mix until you get a dough. Wrap the dough in plastic and refrigerate for 30 minutes.
Roll out the d
Ingredients:
1 1/2 cups brown sugar
250g softened butter
1 organic egg
2 1/2 teaspoons mixed spice
2 teaspoons cinnamon
2teaspoons ground ginger
2 3/4 cups plain flour softed
1 tablespoon baking powder
1/3 cup good raspberry jam
Icing:
1 cup icing sugar
1 tablespoon milk
1 teaspoon butter, melted
3 drops of red raspberry essence
Coloured sugar:
1/4 cup white sugar
2 drops of red food colouring
Method:
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Cream sugar and butter until fluffy and add the egg. Sift in mixed spice, cinnamon, flour and baking powder. Mix until you get a dough. Wrap the dough in plastic and refrigerate for 30 minutes.
Roll out the d
ough and using a cookie cutter of your desired shape to cut out 56 biscuits.
Place them onto the trays and bake for 10 to 15 minutes or until golden.
Transfer the biscuits to a wire rack to cool.
Spread half the biscuits with jam and sandwich with the remaining biscuits.
To make the icing sift icing sugar into a bowl and add the milk, butter and raspberry essence. Stir until mixture is well combined, a spreadable consistency and pale pink. If It is too stiff, add a little more milk.
To make the coloured sugar simply mix sugar in a bowl with red food colouring.
Finally, spread the icing over the biscuits and sprinkle with the coloured sugar.
Bon appétit!
Place them onto the trays and bake for 10 to 15 minutes or until golden.
Transfer the biscuits to a wire rack to cool.
Spread half the biscuits with jam and sandwich with the remaining biscuits.
To make the icing sift icing sugar into a bowl and add the milk, butter and raspberry essence. Stir until mixture is well combined, a spreadable consistency and pale pink. If It is too stiff, add a little more milk.
To make the coloured sugar simply mix sugar in a bowl with red food colouring.
Finally, spread the icing over the biscuits and sprinkle with the coloured sugar.
Bon appétit!
By Jordan Rondel
