| | Belgian biscuits
Belgian biscuits
Belgian biscuits 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place sugar, butter and egg into a food processor. Process until well combined. Add mixed spice, cinnamon, 1 3/4 cups of flour and baking powder. Pulse until combined. Add remaining flour. Pulse until mixture comes together to form a dough. Remove to bench.
  2. Divide dough in half. Shape into 2 x 10cm (diameter) discs. Wrap separately in plastic wrap. Refrigerate for 30 minutes or until firm.
  3. Preheat oven to 180°C. Line 4 baking trays with baking paper.
  4. Roll each pastry disc out between 2 sheets of baking paper to 5mm thick. Using a 6cm fluted cutter, cut out biscuits. Press remaining dough together and roll out again, continuing until you have 56 biscuits. Place biscuits onto prepared trays. Bake 2 trays at a time for 10 to 15 minutes or until light golden. Stand for 5 minutes before transferring to a wire rack to cool.
  5. Spread half the biscuits with jam. Sandwich with remaining biscuits.
  6. Make coloured sugar: Place sugar into a snap-lock bag. Add 1 to 2 drops of red food colouring. Rub bag between your hands until sugar and colouring are well combined. Store in an airtight jar.
  7. Make icing: Sift icing sugar into a small bowl. Add milk and butter. Stir until mixture is well combined and a spreadable consistency. If too stiff, add a little more milk. Spread over biscuits. Sprinkle with coloured sugar. Serve.
Time for preparing:
30 min.
Servings:
28

Ingredients:

  • 1 1/2 cups brown sugar
  • 250g butter, softened
  • 1 egg
  • 2 1/2 teaspoons mixed spice
  • 1 1/2 teaspoons cinnamon
  • 2 3/4 cups plain flour
  • 1 tablespoon baking powder
  • 1/3 cup raspberry jam
  • Coloured sugar
  • 1/4 cup white sugar
  • red food colouring
  • Icing
  • 1 cup pure icing sugar
  • 1 tablespoon milk
  • 1 teaspoon butter, melted
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