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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
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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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Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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Belgium Biscuits
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