By Chelsea Sugar
Page views: 68231Recipe Club member Shaye Robb thinks this belgian biscuit recipe is hard to beat, let us know what you think.
7 reviews
4oz butter (113g)
3oz Chelsea Soft Brown Sugar (85g)
1 egg
1 tsp cinnamon
1 tsp mixed spice
1 tsp ground ginger
8oz flour (227g)
1 tsp baking powder
Raspberry jam
Chelsea Icing Sugar (for the icing only)
Preheat the oven to 180°C. 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 it until combined.
Roll out dough on a lightly floured surface then cut out circles (make sure you have an even number!). Place on a cold greased tray and bake them for 15-20 minutes. When brown, take out of oven and leave to cool on a wire rack. When the biscuits are cold, sandwich them together with raspberry jam.
Boil the jug, put about 1/4 - 1/2 a cup of icing sugar in a bowl and then add a tiny amount of hot water. Don't put too much otherwise it will be runny! Add enough hot water for it to be spreadable.
Put the icing on the top of the biscuits and sprinkle with jelly crystals or hundreds and thousands.
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.
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