Has all the flavours and appearance of Belgian Biscuits but much easier to prepare, as the biscuits aren’t rolled, and they don’t have to be individually assembled.

Source recipes: Edmonds

Ingredients

• 125g butter (softened)
• 1/4 cup caster sugar, heaped
• 1 3/4 cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp mixed spice
• 1 tsp cocoa
• 1 egg, beaten
• 1 tbsp milk
• Raspberry jam, or another tart tasting berry jam (Blackberry for example)
• 1 cup icing sugar
• Lemon juice
• Raspberry jelly crystals

Method

• Cream the butter and caster sugar.
• Sift the flour, baking powder, cinnamon, ginger, mixed spice, and cocoa in to the creamed mixture, and stir to combine.
• Add the beaten egg and milk, and stir again until combined.
• Use your hands to mix the ingredients again, kneading them in the mixing bowl until they have formed together into a dough.
• Grease a slice tin \ shallow baking tin
• Cut the dough into two equal halves, and roll out one of the halves using a rolling pin. Large enough to fit in a slice tin \ shallow baking tin.
• Spread raspberry jam (or other jam) over the dough in the slice tin.
• Roll out the other half of the dough and place it over the jam.
• Bake in the oven for 14 – 15 minutes.
• Put aside to cool to room temperature.
• Once cool, ice with lemon icing, made from 1 cup of icing sugar, and enough to lemon juice to make a spreadable icing. If the lemon juice isn’t sufficient, add a tiny amount of boiling water until the desired consistency is reached.
• Sprinkle raspberry jelly crystals over the icing, and wait until the icing is set before cutting into squares.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

8/03/24