Belgian Biscuits

Method

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1. Heat the oven to 180°C / 350°F and line two baking trays with baking paper.

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2. Beat the butter and sugar together for 3 minutes, until pale. Beat in the egg and golden syrup.

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3. Sift in the flour, baking powder and spices and mix to a soft dough. Wrap and chill for 20 minutes.

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4. Roll the dough out to 5 mm thick on a floured surface and cut into 24 rounds about 6 cm across. Set them on the trays.

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5. Bake for 10 to 12 minutes, until firm and lightly golden. Cool on the trays for 5 minutes, then on a wire rack.

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6. Sandwich pairs of cold biscuits with a teaspoon of raspberry jam.

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7. Mix the icing sugar, the sieved jam and enough hot water to make a thick, spreadable pink icing. Spread over the tops of the sandwiches and top each with half a cherry.

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8. Leave the icing to set for 20 minutes.

   Mark done Start 20 min timer

Chef’s Tips

• Roll the dough to 5 mm. Thin biscuits are crisp, and Belgian biscuits should be soft.
• Cool the biscuits completely before filling. Warm biscuits melt the jam into a mess.
• Keep the icing thick. Thin icing runs down the sides.

Pairing Suggestions

• A cup of tea
• A glass of milk
• Coffee

Storage & Reheating

Keep in an airtight tin up to 5 days. The biscuits soften as they stand, which many people prefer.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.