celebrating 130 years 1884-2014

Belgian Biscuits

By Chelsea Sugar
Belgian Biscuits
24 servings
  • 19 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 15 mins
  • Serves

    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.

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(19 reviews)

Pretty much inedible. Cook for less the the recommended time.

They are really yum

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.

It's good.

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!

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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.

These are amazing!

Very good. My dad loved them but for me they take a little more time to cook

Great recipe, made heaps of times. Would be good to include the thickness to roll out to.

Awesome recipe next time think I would put just a touch more spice.

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!

Have made this about 10 times... It's a winner every time

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Who uses ounces anymore???
CHELSEA: Hi there, thanks for the feedback. We've updated the recipe to include the measurements in grams as well.

These belgium biscuits are delicious

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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