Original Recipe: Edmonds

Ingredients

• 150g butter, softened
• 1/4 cup brown sugar
• 1 egg
• 2 & 1/4 cups flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp mixed spice
• 1 tsp cocoa

Icing

• 1/2 cup icing sugar
• 1/2 tsp softened butter
• boiling water
• Raspberry jelly crystals

Method

1. Preheat oven to 180°C
2. Cream the butter and sugar until light and fluffy, then add the egg and beat well.
3. Sift together dry ingredients and mix in the creamed mixture. Knead with hands to ensure everything is fully combined.
4. Grease a baking tray.
5. Roll the dough out on a lightly floured surface to 3mm thickness. Cut into rounds using a 6 – 7 cm biscuit cutter, or use a glass. Place rounds on the greased baking tray.
6. Bake for 11-12 minutes. Leave to cool on the tray for 2 minutes after baking before transferring to a wire rack.
7. After the biscuits have cooled, sandwich the biscuits together with a little raspberry jam.
8. Ice with white icing made by mixing the icing sugar and softened butter with a very small amount of boiling water. Add the boiling water very gradually, beating with a knife after each addition of boiling water until the icing comes together.
9. Sprinkle with raspberry jelly crystals and then allow the icing to set before putting in an airtight container. Put the remaining raspberry jelly crystals in a small airtight container for later use.

The Upper Hutt Connection.

19/10/25