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Belgium Biscuits
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Belgium Biscuits

These biscuits are a real treat and lovely with a cup of tea. They also make a delicious gift for someone special.

Makes 20
Prep Time 15 minutes plus refrigeration time of 20 minutes
Cook Time 10-15 minutes
Easy

Ingredients

150g butter, softened
¾ cup soft brown sugar
1 egg, beaten
2 cups flour
1 tsp baking powder
1 tsp Gregg's Ground cinnamon
1 tsp Gregg's Mixed Spice
1 tsp cocoa
Pink Icing:
1 cup icing sugar, sifted
1-2 drops red food colouring
10 glacé cherries, halved
¼ cup Craig's Raspberry Jam

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
Step 2
Cream butter and sugar until light and creamy. Mix in the egg.
Step 3
Sift the flour, baking powder, spices and cocoa and fold into the creamed mixture.
Step 4
Lightly knead, and then chill the dough for 20 minutes in the refrigerator before rolling out on a lightly floured bench. Roll to about 3mm thick and, using a round cookie cutter, cut circles with a 5-6cm diameter. Press excess dough together and re-roll until it is used up.
Step 5
Place on trays and bake for 10-15 minutes.
Step 6
Mix the icing sugar and food colouring with enough water to make a smooth, spreadable icing. Ice half the biscuits with the icing and decorate with half a glace cherry. Spread the other half of the biscuits with jam and sandwich together.

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150 g butter, softened
¾ cup soft brown sugar
1 egg, beaten
2 cups flour
1 tsp baking powder
1 tsp Gregg's Ground cinnamon
1 tsp Gregg's Mixed Spice
1 tsp cocoa
1 cup icing sugar, sifted
1-2 drops red food colouring
10 glacé cherries, halved
¼ cup Craig’s Raspberry Jam
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