Belgium Biscuits

This one is an old favourite that Mum used to make. They are a little bit time consuming but soooo worth the effort.
Today's version are for the school 'cake sale' tomorrow so are not really decorated traditionally...and to be honest I think didn't look anything near as good as they should but I bet the children will love them.

I called Mum to get the recipe and instead of writing it out checked against my trusty 'Edmonds Recipe Book' and the recipe was the same.

I made these quite small - I used a very small wine tasting glass to cut them out. They don't need to be big because you get two as part of the finished biscuit.

Belguim Biscuits

Ingredients

126 g butter
75g Soft Brown Sugar
1teaspoon cinnamon
1teaspoon mixed spice
1teaspoon ground ginger
1 egg
225g flour
1teaspoon baking powder
raspberry jam 

 Icing Sugar (for the icing only)

Method

Preheat the oven to 180°C, cream butter and Chelsea sugar together. Add all the dry ingredients to the butter and Chelsea Soft Brown sugar. Mix it all together. Cut out circles (but have an even number!)
Bake on a cold greased tray and bake them for 15-20 mins. When brown, take out of oven and leave to cool. When the biscuits are cold, put together with raspberry jam in the middle.

Boil the jug, put about 1/4 - 1/2 a cup of icing Chelsea sugar in a bowl and then add a tiny amount of hot water. don't put too much otherwise it will be runny! it has to be runny enough to spread.

Put the icing on the top of the biscuits, sprinkle with jelly crystals or hundreds and thousands.