Belgium Biscuits

I am finally getting around to posting again! It’s been a lot harder than first thought. Having free time to bake I had grand intentions of spending more time posting my creations. So I have decided that a good way to get back into blogging is to write a post about my favourite recipe!

Belgium biscuits, derived from Empire biscuits, are a delicious combination of sugar and spice. I can remember taking these biscuits to school in my lunch box and was possibly one of the first things I learnt to cook. They may also be the culprits behind the scar on my left hand after touching the hot tray straight out of the oven! (Mum did tell me not to touch the tray.) I could go on and on about how awesome they are but suffice to say I love them.

Since I left New Zealand 5 months ago I have been thinking about all the kiwi treats that I would make on a regular basis and which I can make now in Canada. Unfortunately things like Lolly cake are almost impossible, (I’m working on it.) Lucky for me I can still make Belgium biscuits, and I’m probably still not going to share any!

This recipe comes from the Edmonds Cookery Book. Considered to be essential for every kiwi kitchen. My copy didn’t make it across the world with me, however all my favourite recipes from it did!

Belgium Biscuits

125 g butter

75 g brown sugar

1 tsp cinnamon

1 tsp mixed spice

1 tsp ground ginger

1 egg

225 g flour

1 tsp baking powder

Preheat oven to 180 C. Cream butter, sugar and spices until smooth and lighted in colour. Add egg while beating. Mix in flour and baking powder until dough comes together. Roll out on a floured board and cut into rounds. Place on baking tray and bake for 15-17 min until slightly brown. Cool the biscuits completely before sandwiching together with raspberry jam. Top the biscuits with icing.