Ingredients
125g butter
½ cup Chelsea White Sugar
1 Tbsp Chelsea Golden Syrup
1 egg
2 cups plain flour
2 tsp cocoa powder
1 tsp each: cinnamon, mixed spice
1 tsp baking powder
Icing
2 cups Chelsea Pink Berry Flavoured Icing Sugar
1-2 Tbsp hot water
Sprinkles
Method
1. Preheat oven to 180°C. Grease or line two baking trays with baking paper.
2. Beat butter and sugar until pale, mix in the golden syrup followed by the egg. Sift dry ingredients and combine with the butter mix to form a dough.
3. Roll out dough on a floured surface to roughly 3mm thick. Using a biscuit cutter or small plastic tumbler press out biscuit shapes and place on baking trays. Press remaining dough together and roll out again, pressing out shapes until mixture is used up. Bake for 15 minutes, cool on a wire rack.
Icing: Mix icing sugar and enough hot water to make a spreadable icing (add water a little at a time). Spread thinly over each biscuit, top with sprinkles - try 100’s & 1000’s or candy shapes (available from supermarkets).
Tip: Make Belgium biscuits by spreading raspberry jam on biscuits and sandwiching two together (halve the icing and ice only one side).
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 229 people added this to their Favourite Recipes.
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