By Chelsea Sugar
Page views: 181255These nostalgic biscuits are hard to beat! With warming spices, a delicious jam filling and simple icing, they're the perfect morning or afternoon tea treat.
25 reviews
120g butter, softened
1/2 cup Chelsea Soft Brown Sugar (100g)
1 egg
1 2/3 cups plain flour (250g)
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
Icing & Filling
2/3 cup Chelsea Icing Sugar (100g)
2-3 tsp boiling water
Pink food colouring (optional)
Sprinkles or pink jelly crystals (optional)
Berry jam (we recommend this delicious mixed berry jam!)
Preheat oven to 180°C bake. Line two large baking trays with baking paper.
Cream butter and Chelsea Soft Brown Sugar together, then beat in the egg. Add all the dry ingredients to the butter mixture and, using a spoon, mix until well combined.
Roll dough out on a lightly floured surface to about 5mm thick. Use a 4-5cm round cookie cutter to cut out circles (make sure you have an even number!). Carefully transfer to prepared trays.
Bake for 12 minutes, until browned. Leave on trays for a couple of minutes, then transfer to a wire rack to cool completely.
Icing & Filling
Place icing sugar in a medium bowl. Add water a little at a time, until you form a spreadable icing. Tint with pink food colouring, if desired.
Spread icing on top of half of the cooled biscuits. You can decorate with sprinkles or jelly crystals if you like. Leave to set.
Sandwich biscuits (un-iced on the bottom, iced on top) together with jam.
Don't be like me and roll them too thinly, thinking they would rise alot (they didn't rise much) as well as forget about them in the oven and overcook them... so I tried to make up for this with more jam and icing!
I used dairy free margerine and they held their shape well, not spreading or rising much.
Might be a personal preference but next time I would up the spices to get more of that flavour coming through.
it was lovely !!!
the biscuit was fluffy and it was gone the next day
however the recipe is in ounces so i had too google it and put it too cups
I rolled it into a log, wrapped in cling film and popped in the fridge. Once chilled just sliced into rounds. Super easy and less mess than rolling out on a board.
These biscuits are amazing! I'm 12 and I think it would be much more simple if the recipe was in cups as well.
Loved these biscuits. Best recipe I have come across so far! Agree that chilling the dough makes it much easier to roll out and cut. Perfect biscuits and a lovely taste! We finished them very quickly so away to make more!
Made this last night (never made Belgian biscuits before and don’t normally eat them but it was my friends birthday) cut into 5cm hearts about 4mm thick (made about 20 cookies, 12mins at 180°C) and tinted the icing baby pink, turned out delicious. Everyone at work loved how “moreish” and “delicious” they were.
I'm not a good baker but made these as Belgium Biscuits are my favourite. I made 19 biscuits and they were absolutely perfect. Excellent recipe.
Love these recipes. Like the 1960’s Edmonds book I inherited but has lost the best pages. And bonus in ounces
Really Great, have used this recipe multiple times now and is always been a great outcome. Super Yum!
Who uses ounces anymore???
CHELSEA: Hi there, thanks for the feedback. We've updated the recipe to include the measurements in grams as well.
Good recipe, nice texture I added more cinnamon to balance the flavor :-) will make again. Dough is easier to work with if you chill it before rolling out.
It doesn't mention when to add the egg. Found easiest to bake it like a slice then cut and stack afterwards.
Chelsea Sugar comment: Thanks, we'll fix that in the recipe.
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating